Allrecipes home
bookmark
 

Macaroni Salad with a Twist

SUBMITTED BY: Sean

"I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors."
PREP TIME  20 Min
COOK TIME  8 Min
READY IN  4 Hrs 28 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package small seashell pasta
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large Vidalia or sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrots
  • 1 pound diced cooked ham

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
  2. To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
  3. Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.
ADVERTISEMENT
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by healthycooking
A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2007 by HEIDI4
Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes, its that good. Although I only used about 3/4 of the dressing....so you could cut back on that a little.

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Jackie
I took some advice from other reviews when making this recipe. I cut down the sugar to about 4 tbsp and only used 1 tbsp of mustard. I added some colorful veggies and the salad turned out great. A nice tangy dressing, everyone enjoyed it.

2 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

Recipe Submitter:

Sean
Photo by Allrecipes
Cooking Level: Expert
Home Town: Rutherford, New Jersey, USA
Living In: Lyndhurst, New Jersey, USA
My Profile | Reviews | Photos | Recipes
Menus | Favorite Food Lists
Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 610

  • Total Fat: 33.1g
  • Cholesterol: 45mg
  • Sodium: 1438mg
  • Total Carbs: 61.9g
  •     Dietary Fiber: 3g
  • Protein: 18.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?