MACARONI SALAD WITH OLIVE OIL RECIPES

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BEST MACARONI SALAD RECIPE | ALLRECIPES



Best Macaroni Salad Recipe | Allrecipes image

Very easy and delicious! I am constantly asked to bring this salad to parties and picnics. The cheese and ham are key additions to an old favorite.

Provided by JEANDERSON72

Categories     Salad    Pasta Salad    Macaroni Salad Recipes

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

1 (16 ounce) package macaroni
½ cup mayonnaise
1 cup cucumber - peeled, seeded and chopped
1 tablespoon dried minced onion
1 cup diced ham
1 cup shredded Cheddar cheese
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 437.3 calories, CarbohydrateContent 43.8 g, CholesterolContent 28.4 mg, FatContent 23 g, FiberContent 1.9 g, ProteinContent 13.4 g, SaturatedFatContent 6 g, SodiumContent 358.8 mg, SugarContent 1.9 g

"BEST OF THE OLIVE BAR" PASTA SALAD RECIPE | FOOD & WINE



This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this easy summer salad, perfect for weeknight dinners, pool parties, and backyard barbecues. Customize this recipe with whatever captures your imagination at the store—casarecce pasta, stuffed olives, stemmed caperberries, pickled garlic—the possibilities are nearly endless.

Provided by Food & Wine

Categories     Pasta + Noodles

Total Time 20 minutes

Yield 8

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons fresh oregano leaves, chopped
4 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
2 medium garlic cloves, grated on a Microplane grater
1/2 teaspoon black pepper
1/2 cup olive oil
12 ounces orecchiette pasta, cooked according to package directions
1 cup cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
7 ounces feta cheese, cubed
1/2 cup sun-dried tomatoes, sliced
1/2 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
2 tablespoons drained capers

Steps:

  • Whisk together vinegar, oregano, mustard, lemon zest and juice, garlic, and black pepper in a large bowl. Add olive oil in a slow, steady stream, whisking constantly, until smooth. 
  • Add cooked pasta, cherry tomatoes, basil, feta, sun-dried tomatoes, olives, and capers, and toss gently to combine. Serve at room temperature or chilled. 

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