Best Vegetable Macaroni Salad Recipes

VEGETABLE MACARONI SALAD

Vegetable Macaroni Salad image

"This salad is so easy and so versatile. Even the leftovers taste great the next day!" -Mary Kay Dillingham, Overland Park, Kansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked elbow macaroni
1/2 cup mayonnaise
1/4 cup sliced celery
1/4 cup chopped pitted green olives
1/4 cup sliced green onions
1/4 cup shredded cheddar cheese
2 tablespoons sliced radishes
1 tablespoon minced fresh parsley
1 tablespoon white vinegar
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper

Steps:

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.

Nutrition Facts : Calories 314 calories, Fat 26g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

TUNA VEGETABLE MACARONI SALAD

Tuna Vegetable Macaroni Salad image

A really great salad! Make sure to leave in the fridge for a minimum of 4 or more hours before serving. All ingredients can be adjusted to suit taste. I just use 2 small cans of tuna, or one realy large can, it really almost equals 2 cups, you can add in more if desired.

Provided by Kittencalrecipezazz

Categories Tuna

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package macaroni-style pasta, cooked to firm-tender and drained well
2 cups solid white tuna, drained
1 (10 ounce) package frozen mixed vegetables, cooked drained and cooled
1/2 cup diced celery
1/2 cup sweet gherkin, chopped
4 hard-boiled eggs, coarsley chopped
1/4 cup finely chopped onion
1/4 cup sweet relish (or to taste)
1 -2 tablespoon prepared yellow mustard
1 cup mayonnaise (can use more if desired, Hellman's is best)
salt and pepper

Steps:

In a small bowl, mix together the mayo, mustard, sweet relish, salt and pepper; mix well to combine, adjust all ingredients to suit taste.
In a large bowl,toss together the cooked and cooled pasta, well drained tuna, cooled vegetables, celery, sweet gherkins, chopped eggs and onion; mix well to combine.
Mix in the mayonnaise mixture; toss well to combine.
Season with more salt and pepper if desired.
Cover and refrigerate for 4 or more hours.

Nutrition Facts : Calories 413.3, Fat 17.6, SaturatedFat 3.2, Cholesterol 151.5, Sodium 590.3, Carbohydrate 54.1, Fiber 3.9, Sugar 7.7, Protein 11.5

MACARONI VEGETABLE SALAD

Macaroni Vegetable Salad image

This has been a popular salad in my family for years. On any weekend when Gramma and Papa still had the house on the lake this would be there mostly because it fed lots of people. But it is really good too.

Provided by Jo Schrepfer

Categories Pasta Salads

Number Of Ingredients 10

Ingredients

2 box ring macaroni (7 oz. boxes)
1 c chopped celery
1 large onion chopped
1 cucumer chopped
1 c carrots (shaved, shredded or chopped)
1 1/2 c sugar
1/4 c vinegar
1/2 tsp salt
1/2 Tbsp nutmeg
1 1/2 c mayonnase or miracle whip

Steps:

1. Cook the macaroni in salted water and drain. Mix in the vegetables and set aside. Now combine all the dressing ingredients and pour over the macaroni and vegetbles. Mix well. This tastes best if you let it stand for about 24 hours.
2. We have doubled and halfed this recipe very successfully. It works well either way.