Macaroni Salad

 1/2 lb (8 oz) elbow pasta

3 hard boiled eggs

1/3 cup sweet pickle relish

1/2 cup mayo

1 Tbsp lemon juice

1 Tbsp sugar

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 large carrots, diced fine

bell peppers (optional)

Cook past and eggs together.  Put eggs in cold salted water, add pasta when it boils.  Simmer for 10 minutes.  Rinse pasta under cold water and let it cool. 

In a large bowl add all ingredients, the pasta last.  Mix well and cool in the refrigerator.

* double the recipe for a large crowd.

Recipe:  hillbilly kitchen

Hawaiian Macaroni Salad

 8 oz elbow macaroni pasta

1/4 cup apple cider vinegar

3/4 cup carrot, grated (1 large carrot)

2-3 green onions, chopped

1 1/2 cups mayo

1/4 tsp sea salt

1/4 tsp pepper

1 Tbsp sugar

1 Tbsp apple cider vinegar

2 Tbsp milk or cream

1.  Bring a large pot of salted water to a boil.  Add the elbow macaroni reduce the heat so the water is at  a low boil and cook 5 minutes longer that the package instructions say.  The pasta should be soft and plump  Drain the liquid and add 1/4 cup of apple cider vinegar to the cooked macaroni, Stir and let sit for 5 minutes.

2.  Grate the carrot, chop the green onion, and mix up the dressing.  Add half of the dressing and grated carrot to the cooked macaroni and stir to combine.  Cover and refrigerate about 45-60 minutes or until cool.

3.  Add the chopped green onions and the remaining dressing.  Stir to combine, cover and refrigerate for 1-2 hours or until just before serving.  Stir and Serve.

Recipe: the salted pepper

Magnificent Macaroni Salad

 3 cups elbow macaroni

1 1/2 cups mayonnaise

1/3 large onion, minced

1/4 cu chopped fresh parsley

2 Tbsp prepared yellow mustard

2 tsp rice vinegar

1 tsp white sugar, or more to taste

3/4 tsp celery seed 

1/2 tsp salt

3 hard-boiled eggs, chopped

1.  Bring a large pot  of lightly salted water to a boil.  Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

2.  Rinse macaroni in cool water until cool; drain.

3.  Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. 

4.  Chill in refrigerator for 30 minutes before serving.

 

*  Can add bacon, crab, shrimp, ham to the macaroni salad 

Serves 6

Shrimp Macaroni Salad

 For the Salad:

1/2 lb elbow macaroni

1/2 Tbsp olive oil

2 cups coarsely chopped cooked shrimp

1 rib celery, chopped

2 green onions, sliced

2 tsp fresh lemon juice

1 cup grape tomatoes, halved

For the Dressing:

1/2 cup mayonnaise

2 Tbsp sour cream

1 Tbsp olive oil

1 Tbsp Creole mustard

1/2 tsp Old Bay Seasoning

1/4 tsp of Cajun seasoning (like Slap Ya Mama), optional

1/2 tsp of lemon pepper

1/2 tsp garlic salt

1/3 cup pickle juice

 

Optional Add-ins:

chopped boiled eggs, chopped fresh green or red bell pepper 

1.  Boil the pasta al dente 1 minute less than package directions.  Drain, rinse and set aside to dry.

2.  Transfer pasta to a serving dish or storage container and drizzle with oil.  Add the chopped shrimp, celery and green onion.  Squeeze lemon over pasta and toss.

3.  Whisk together all of the dressing ingredients except pickle juice and fold into pasta.  Taste and adjust seasonings.

4.  Cover and refrigerate for at least 2 hours.

5.  Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.

*Note:  Use seasoned shrimp.  May also substitute fresh tomatoes and when out of season and not at their best, you may substitute a (15 oz) well drained can of diced tomatoes or Rotel tomatoes with green chilies in place of fresh tomatoes.

Macaroni Salad

 1 lb elbow pata

bell pepper

carrots, par boil (boil in water until tender but still firm)

celery

cherry tomatoes (keep whole) 

ham, cut in cubes

1 cup Mayo

salt and pepper

2 Tbsp sugar

After pasta is cooked in a large bowl add rest of the ingredients.  Fold in the mayo and chill.