WALMART MACARONI SALAD RECIPES

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BEST MACARONI SALAD RECIPE - HOW TO MAKE MACARONI PASTA S…



Best Macaroni Salad Recipe - How to Make Macaroni Pasta S… image

This macaroni salad recipe is creamy but still light, sweet but tangy, and has a wonderful mix of flavor, spice, and texture. And you can make it fast, in less than 30 minutes!

Provided by Ree Drummond

Categories     main dish    salad

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 12

4 c.

elbow macaroni 

1/2 c.

mayonnaise

1 tbsp.

red wine or distilled vinegar 

3 tsp.

sugar, more or less to taste

1/4 tsp.

salt, more to taste

Plenty of black pepper

1/4 c.

milk (more if needed)

Splash of pickle juice, more to taste

3

whole roasted red peppers, more to taste (can also use pimentos)

1/2 c.

black olives, finely chopped

6

sweet/spicy pickle slices, diced (about 1/2 cup diced)

3

green onions, sliced (white and dark green parts)

Steps:

  • Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
    Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
    Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

BEST MACARONI SALAD RECIPE - HOW TO MAKE MACARONI PASTA SALAD



Best Macaroni Salad Recipe - How to Make Macaroni Pasta Salad image

This macaroni salad recipe is creamy but still light, sweet but tangy, and has a wonderful mix of flavor, spice, and texture. And you can make it fast, in less than 30 minutes!

Provided by Ree Drummond

Categories     main dish    salad

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 12

4 c.

elbow macaroni 

1/2 c.

mayonnaise

1 tbsp.

red wine or distilled vinegar 

3 tsp.

sugar, more or less to taste

1/4 tsp.

salt, more to taste

Plenty of black pepper

1/4 c.

milk (more if needed)

Splash of pickle juice, more to taste

3

whole roasted red peppers, more to taste (can also use pimentos)

1/2 c.

black olives, finely chopped

6

sweet/spicy pickle slices, diced (about 1/2 cup diced)

3

green onions, sliced (white and dark green parts)

Steps:

  • Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
    Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
    Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

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