In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
he chicken broth to the saucepan you will cook the macaroni in
Cook noodles.
Drain.
While warm, add chicken and Italian dressing. Blend mayonnaise, lemon juice and mustard.
Add olives, onion, celery, cucumber, pepper and salt.
Combine vegetable mixture with the chicken-macaroni mixture. Chill at least 2 hours. Serves 4 to 8.
easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Cook macaroni and drain.
Combine with all other ingredients and desired amount of mayonnaise.
This salad is best made a day ahead so all the flavors can blend together.
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
Cook your chicken in 3-inches water 2 hours.
Season your water with 2 teaspoons salt and 1 onion.
After you get the chicken all cut up, cook the macaroni, then drain it.
While still hot, add other ingredients and pats of butter.
Bake in well buttered oblong Pyrex dish, covered with foil or lid for approximately 45 minutes in 350\u00b0 oven.
(Can be made a day ahead, refrigerated, then cooked.)
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Prepare macaroni according to package directions; drain.
In medium bowl, combine macaroni, chicken and next 4 ingredients; mix well.
In small bowl, blend remaining ingredients.
Add to salad mixture; toss to coat.
Cover and chill thoroughly.
Toss gently before serving.
Garnish as desired.
Serves 6 to 8.
In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
Suggestions: Use a different pasta, such as rotini or penne rigate.
NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.
Cook macaroni in boiling salted water about 8 minutes until tender; drain well.
Rinse with cold water.
In a bowl combine cooked macaroni, tomatoes, cucumber and green onions.
Stir mayo or salad dressing, dill weed, salt and pepper into macaroni mixture; mix well.
Fold in chicken.
Season to taste with salt and pepper. Cover and chill in refrigerator for 3 to 24 hours.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Cook macaroni as directed on package.
Drain.
In a medium bowl combine macaroni, flaked chicken and next 4 ingredients.
Mix well.
In a small bowl, blend remaining ingredients.
Add to salad mixture; toss to coat.
Cover; chill.
Toss before serving.
Makes 6 to 8 servings.
Combine chicken, onion and salt.
Cook macaroni; rinse and chill.
Add celery, fruit and nuts to chicken.
Stir in macaroni. Mix mayonnaise, sour cream and lemon juice (these may need to be increased).
Halve or cut up cantaloupe.
Serve salad in or over cantaloupe; use lettuce for a bed.
Boil chicken until cooked, then take chicken off bones.
Cook macaroni and drain off water.
Then combine all ingredients together.
Mix well.
killet over medium heat, cook chicken until no longer pink and
Prepare macaroni according to package instructions.
While cooking, dice onion, bell pepper, tomatoes, and chicken.
Put in bowl and add mayo and dressing mix.
When macaroni is done, drain and rinse with cold water, and mix with other ingredients.
Put in fridge until use, or use immediately.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Chop the green onions, bell pepper and celery and put into a large bowl.
Chop up the boiled chicken breasts and add to the vegetables.
Add the noodles, Miracle Whip, mustard honey mayonnaise and 1/2 bottle of creamy Italian salad dressing.
Put a lid on your bowl and refrigerate overnight.
The next day, add the other 1/2 bottle salad dressing and mix well.
Boil macaroni until tender; drain and let stand until cooled. Mix remaining ingredients together.
Season to taste.
It's best to let salad cool for at least 1/2 hour to let seasonings set.