Best Broccoli Macaroni Salad Recipes

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BROCCOLI MACARONI SALAD



Broccoli Macaroni Salad image

This salad was a big hit at a church function I attended. The lady who brought it told me basically what she had done, and I quickly bought the ingredients and fixed the salad myself the next day so I could jot it down and share with you all. Cook time is for cooking the pasta - also allow cooling time for the pasta (at least 30 minutes). Once assembled, the salad neds to chill as well - at least 1 hour before serving.

Provided by HeatherFeather

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups uncooked small elbow macaroni, cooked,drained,rinsed in cold water,cooled
3/4 cup red bell pepper, seeded,in small dice
3/4 cup red onion, finely chopped
1 stalk celery, finely chopped
3/4 cup raisins or 3/4 cup sultana
2 -2 1/2 cups fresh broccoli florets, cut into very small pieces
1/4 cup sunflower seeds (optional)
1/3 cup mayonnaise (regular or light)
1/2 cup Miracle Whip (regular or light)
2 tablespoons apple cider vinegar
4 teaspoons granulated sugar, to taste
1/4 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste

Steps:

  • In a large bowl, combine noodles, veggies, raisins, and sunflower seeds.
  • In a small bowl, combine mayonnaise, Miracle Whip, vinegar, and sugar well.
  • Pour dressing over salad and mix well.
  • Season with salt and pepper to taste.
  • Chill for at least 1 hour before serving in a covered bowl.
  • Stir again before serving and adjust seasonings if needed.
  • If too dry, add a an extra spoonful of may or Miracle Whip if desired.

RED PEPPER AND BROCCOLI MACARONI SALAD



Red Pepper and Broccoli Macaroni Salad image

Give your side dish an update with a broccoli macaroni salad. Our Red Pepper and Broccoli Macaroni Salad with less mayo goes as fast as the original.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

1-3/4 cups multi-grain elbow macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
2 hard-cooked eggs, chopped

Steps:

  • Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
  • Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.
  • Refrigerate 2 hours or until chilled.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #salads     #pasta     #vegetables     #american     #potluck     #dietary     #pasta-rice-and-grains     #elbow-macaroni     #broccoli     #to-go

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