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Macaroni Salad
SUBMITTED BY:
Linda
"This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too."
RECIPE RATING:
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(56)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed
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DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.
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REVIEWS
Reviewed on Jan. 13, 2004 by BARB MAXWELL
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BARB MAXWELL
Jan. 13, 2004
I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the onion as neither my husband or myself can eat them..and it was n't missed. Also, instead of using pickle juice and the sweet pickle, I used sweet relish. I did increase the dressing half again, as we do not like a dry macaroni salad, and this did not get dry. I made it the day before, and yes, it tastes better the second day after the ingredients have had a chance to sit and blend. I put the carrots through my food processor and they were perfect for this salad. And one little tip. When using celery seed, rub the seeds between your palms to crush them a little. This releases not only the aroma, but the flavor as well. Oh, and if you are making a dish that requires both onion and celery, cut the celery last, and rub some leaves, or even part of the rib on your hands. It will remove the onion.
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32 users found this review helpful
I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor...
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Reviewed on Jan. 23, 2003 by MOLSON7
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MOLSON7
Jan. 23, 2003
I made this over the holiday weekend for my family and it was a hit. The only thing I did differently was I chopped the carrot and added sweet pickle relish instead of the chopped pickles. I will make it again. The celery seed and spanish olives were nice additions.
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21 users found this review helpful
I made this over the holiday weekend for my family and it was a hit. The only thing I did...
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Reviewed on Jul. 18, 2003 by RAEL
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RAEL
Jul. 18, 2003
This is a very good recipe. Multiplied it many times and made it for my daughter's wedding reception, and I received many compliments. My only question would be about the number of servings. This recipe makes between 13 and 14 cups of salad. Unless you are feeding Paul Bunyan and his brothers, I think that's a lot more than six servings. Maybe it 's supposed to say 16?
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11 users found this review helpful
This is a very good recipe. Multiplied it many times and made it for my daughter's wedding...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Great recipe Linda! I used salad macaroni, left out the olives and cut the celery seed to 1T. Wonderul! The flavors meld nicely together. Oh yeah...I also used Dijon mustard instead of ground and I chopped rather than grated the carrots. The egg adds a nice flavor as well. Thanks for sharing.
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9 users found this review helpful
Great recipe Linda! I used salad macaroni, left out the olives and cut the celery seed to 1T....
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Reviewed on Sep. 8, 2005 by
ROOKIE COOKIE
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ROOKIE COOKIE
Sep. 8, 2005
I made this with all the ingredients except the olives and bell peppers ('cause my wife doesn't care for them). I did make more of the dressing (about one and one half times more). I only had one sweet pickle left so I subed one dill pickle and a little sweet relish. I'm glad I made more dressing as it would have been to dry otherwise. The recipe as written makes a LOT(about a gallon) of salad, but it's so good it should be gone in a couple days! As far as the taste..... EXCELLENT!!! Definately five stars!
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8 users found this review helpful
I made this with all the ingredients except the olives and bell peppers ('cause my wife...
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Reviewed on Jan. 31, 2004 by MLARK
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MLARK
Jan. 31, 2004
This is the best recipe I found for macaroni salad. My hubby even said it's as good as his mother's! :) It makes a lot of food. I used sweet relish instead of pickles & I used pimentos instead of olives...It turned out great! Thanks!
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8 users found this review helpful
This is the best recipe I found for macaroni salad. My hubby even said it's as good as his...
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Reviewed on Jul. 29, 2003 by MRS.STORY
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MRS.STORY
Jul. 29, 2003
!!!We really love this recipe. It does make a HUGE amount, and the dressing should be at LEAST doubled. We leave out celery and add thawed sweet peas and cheese. Great for cookouts. We've made this many times and will continue to make it.
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8 users found this review helpful
!!!We really love this recipe. It does make a HUGE amount, and the dressing should be at...
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Reviewed on Aug. 26, 2005 by
KELLYCLARK22
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KELLYCLARK22
Aug. 26, 2005
I can't rate this yet because I didn't like what I did. I used large elbow macaroni (that was all I had) and it was much too starchy. I nearly doubled the wet ingredients and still a little dry (and starchy). Unless you are having a party for a least ten big eaters I would at least half this recipe. I have a family of four and even though I 1/2 this it will be enough for at least 3 meals. I'm excited to try again w/ small elbow mac. Thanks!
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7 users found this review helpful
I can't rate this yet because I didn't like what I did. I used large elbow macaroni (that was...
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Reviewed on Jun. 24, 2003 by JANDAIZ
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JANDAIZ
Jun. 24, 2003
TERRIFIC, EASY recipe. Basic and very TASTY!!!! I used red pepper instead of green bell because it agrees with me more. But everything else A #1. Thanks for having this on the web. I even put tuna in it the second day - and had a whole new dish!!!
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7 users found this review helpful
TERRIFIC, EASY recipe. Basic and very TASTY!!!! I used red pepper instead of green bell...
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Reviewed on Apr. 29, 2003 by Bonnie
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Bonnie
Apr. 29, 2003
I used 1/2 cup mayo and 1/2 cup sour cream, and the dressing was great. I didn't add the carrots but added fresh diced tomatoes before serving. Used lemon juice in place of pickle juice for a bit of tartness. Nice versatile recipe, Thanks!
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7 users found this review helpful
I used 1/2 cup mayo and 1/2 cup sour cream, and the dressing was great. I didn't add the...
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