Time 1h35m Yield 12 Number Of Ingredients 14 Steps:
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. Rinse macaroni with cold water until chilled; drain. Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika. Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Time 4h30m Yield 10 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Time 22m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Boil macaroni according to package directions, being sure not to overcook. Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill. Combine the dressing ingredients in a large bowl and mix well. Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly. Chill for at least 2-3 hours so flavors can blend. Add extra dressing if needed.
Time 30m Yield 16 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Time 20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Cook macaroni until al dente. Add margarine to macaroni. Mix all other ingredients together and lightly salt. Add to macaroni and mix. You can serve it warm or refridgerated! Hint if you find your tomatoes have a lot of juices, you can remove the excess water from those before mixing with other ingredients. This will keep the macaroni salad from getting extra soggy.
Time P1DT30m Yield 10 serving(s) Number Of Ingredients 10 Steps:
After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm. In another bowl mix together second set of ingredients until it is smooth. Then pour it over the macaroni and stir. Cover and refrigerate OVERNIGHT. It will be bright yellow and real good the next day!
Time 1h Yield 10-12 serving(s) Number Of Ingredients 17 Steps:
Cook macaroni according to package, drain and place in large bowl. Drain olives and pimentos add to bowl. Dice onion and pickles add to bowl. In smaller bowl add sauce ingredients and mix well. Add sauce to macaroni mixture and mix well. Chop eggs and stir into macaroni mix well. Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more). Cover and let sit refrigerated until ready to serve.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions. Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper. Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Time 3h30m Yield 8 Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well. In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.
