Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook macaroni and cheese dinner as directed on package.
Let cool.
Meanwhile, in a bowl, combine green onions, celery, green pepper, and if desired eggs.
Add macaroni dinner.
Toss lightly to combine.
In a seperate bowl, combine sweet relish, mustard, and salad dressing.
Stir to mix thoroughly.
Add to macaroni and vegetable mixture.
Toss lightly.
Sprinkle with shredded cheese, and season with salt and pepper.
Toss lightly, but thoroughly together.
Chill for 4-6 hours.
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Bring mushrooms with broth to a boil in saucepan.
Add peas. Cover and cook 3 minutes.
Uncover and add ham.
Heat and stir until broth is absorbed and peas are tender-crisp.
Toss cooked macaroni, green pepper and tomatoes with salad dressing.
Stir in mushroom-pea-ham mixture.
Chill.
Turn into salad bowl lined with spinach leaves.
Makes 6 to 8 servings.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
Cook macaroni, drain and rinse with cold water.
Combine macaroni, cheese, tuna, onion and celery in a large bowl.
Stir together (use ziti macaroni).
Pour salad dressing, salt and pepper over macaroni mixture and mix thoroughly.
Cover and chill at least 3 hours.
Serves 5 to 8.
Cook macaroni, drain and rinse with cold water. For dressing, mix salad dressing, sour cream, milk, relish and salt. Toss dressing with macaroni mixture. Cover and chill for 4 to 24 hours. Stir in additional milk, if necessary.
imple Pizza Dough according to recipe.
Preheat the oven to
Cook macaroni according to package directions. Drain macaroni and rinse with.
cold water. Drain again.
In a mixing bowl, combine cooked macaroni, cheese, celery, green bell pepper, peas, and onion. Stir gently to combine.
For dressing: Mix mayonnaise or salad dressing, sour cream, milk, pickle.
relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture.
Cover and chill for 4 to 24 hours. If necessary, stir in a small amount of additional milk.
Mix cool macaroni and salad dressing and chill.
Add remaining ingredients and chill.
Add more salad dressing, if desired.
Cook and drain macaroni.
Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing.
Makes 4 to 6 servings.
Cook macaroni until done.
Rinse and drain well.
Add onion, pepper and tuna; mix well with salad dressing.
(Use more salad dressing, if needed.)
Sprinkle with paprika.
Keep in refrigerator.
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend creamy salad dressing, cider vinegar, and milk.
In a large bowl, mix the cooked macaroni, celery, olives, Vidalia onion, and green bell pepper. Toss with the creamy salad dressing mixture. Season with salt and pepper. Cover and chill until serving.
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
Prepare macaroni according to package directions.
While macaroni is cooking, chop tomatoes and green onions into small pieces; place in a 1 1/2-quart bowl.
Drain cooked macaroni; add cheese sauce and butter.
Cool.
Add to bowl containing tomatoes and green onions.
Add salad dressing and mustard; mix.
(More salad dressing can be used if you like salad creamier.)
Add salt, pepper and basil to taste.
Can be served warm or cool.
Cook macaroni as directed, drain and rinse with cold water. Combine macaroni and other ingredients.
Mix salad dressing and pour over salad.
Mix macaroni, cucumber, onion, tomato, relish and eggs.
Add salad dressing and seasonings.
May need more salad dressing in order to make salad moist.
Chill.
Serve on lettuce leaves.
Hard-boil eggs; set aside to cool. Cook macaroni according to package directions (or taste). Rinse with cool water; drain. Dice celery. Shell eggs, cut in two directions (small pieces).
Combine macaroni, celery and eggs in larger bowl. Mix salad dressing, mustard, sugar and salt together.
Add to macaroni mixture. Continue to season to taste.
For better taste, refrigerate before serving.
In large kettle, cook macaroni in large amount of boiling salted water until tender; drain.
Cool to room temperature.
Toss with cheese, celery, green pepper and onion.
Combine sour cream, mayonnaise or salad dressing and milk; stir in relish, vinegar, mustard and salt.
Toss with macaroni mixture (salad will appear quite moist).
Cover and chill for several hours.
Serve in lettuce-lined bowl.
Garnish with green pepper rings, if desired. Makes 12 servings.
o a boil. Cook elbow macaroni in the boiling water, stirring