Showing posts with label macaroni salad. Show all posts
Showing posts with label macaroni salad. Show all posts

Monday, June 6, 2016

BLT Macaroni Salad Recipe



Love the twist on the traditional macaroni salad!

Sounds delicious, although I am not sure about the chili sauce.





Ingredients

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled



Directions

Combine the first four ingredients in a large bowl.  

Add the macaroni, tomatoes and onions; toss to coat. 

Cover and refrigerate. 

Just before serving, add lettuce and bacon; toss to coat. 


Yield: 6 servings.


Source:  Taste of Home
Originally published as BLT Macaroni Salad in Country Extra May 2000, p51

Saturday, August 30, 2014

Tomato and Mozzarella Pasta Salad



Macaroni salad can be a main meal as far as I'm concerned!

I've always had mayonnaise based macaroni salad and this one has an oil and vinegar dressing that sounds interesting to me.  I also love the addition of olives, mozzarella and tomatoes.

I'm thinking if I don't like the oil and vinegar dressing, it would most likely taste awesome with the addition of mayonnaise.







Ingredients:

    • 1/2 pound fusilli (spirals) pasta
    • Kosher salt
    • Olive oil
    • 1 pound ripe tomatoes, medium-diced
    • 3/4 cup kalamata, pitted sliced in quarters length wise
    • 1 pound fresh mozzarella, medium-diced
    • 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
    • 5 sun-dried tomatoes in oil, drained
    • 2 tablespoons red wine vinegar
    • 6 tablespoons good olive oil
    • 1 garlic clove, diced
    • 1 teaspoon capers, drained
    • 2 teaspoons kosher salt
    • 3/4 teaspoon freshly ground black pepper
    • 1 cup freshly grated Parmesan
    • 1 cup packed basil leaves, julienned


Directions:

Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic,
capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, toss. Toss with Parmesan and basil just before serving.






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