horoughly.
Combine all remaining ingredients and chill for at least
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook macaroni and drain.
Put macaroni in a bowl and pour pickle juice over it while it is still hot.
Let set for about an hour and then drain juice and discard.
Mix macaroni with remaining ingredients and put in fridge for 4-6 hours or overnight. Preparation time includes marinating the macaroni.
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.
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for 4-8 hours to allow flavors to blend.
Remove bay leaf prior to serving.
Cook macaroni as directed, drain and rinse with cold water. Combine macaroni and other ingredients.
Mix salad dressing and pour over salad.
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.
Cook macaroni.
Combine salad dressing and pickle juice.
Add to macaroni; add remaining ingredients.
Chill overnight in refrigerator.
Serve surrounded with lettuce.
Garnish with hard-cooked eggs, tomato wedges and green pepper slices.
Yields 8 to 10 servings.
Cook the macaroni. Rinse, drain and chill. Mix together the salt, black pepper, oregano, vinegar and salad oil. Set aside for dressing. Mix macaroni with remaining ingredients and pour dressing over. Mix well. Chill in refrigerator overnight and then let stand 3 hours at room temperature before serving.
Mix all ingredients except Ranch dressing together.
Prepare Ranch dressing according to package instructions.
Pour 1/2 of dressing over macaroni salad.
Mix.
Refrigerate overnight.
Add remainder of dressing prior to serving.
o a boil. Cook elbow macaroni in the boiling water, stirring
Cook macaroni; cool.
When cool, mix macaroni and remaining ingredients, except for 1/2 cup cheese.
Pour into greased square pan.
Sprinkle remaining cheese on top.
Bake for 30 minutes to 1 hour at 350\u00b0.
Cook macaroni.
Drain and chill.
Soften gelatin in cold water; dissolve over low heat with 3/4 cup of broth.
Add remaining broth and chill until slightly thickened.
Toss macaroni with remaining ingredients.
Chill until set.
Unmold on lettuce lined platter and surround with deviled eggs and cold cuts.
Makes 6 to 8 servings.
Prepare macaroni as directed on package.
In a large bowl, combine macaroni with remaining ingredients; toss lightly.
Cover and chill.
Cook macaroni, drain.
Mix mayonnaise, vinegar and mustard in large bowl.
Add macaroni and remaining ingredients.
Chill.
Cook macaroni; drain.
In a large bowl, toss cooked macaroni with remaining ingredients.
Cover and chill before serving.
Makes 3 to 4 servings.
Combine first 6 ingredients in a large bowl; stir well.
Add macaroni and remaining ingredients.
Toss well to coat.
Cover and chill for at least 2 to 4 hours before serving.
Stir together first 3 ingredients.
Cook and drain elbow macaroni.
Add elbow macaroni and remaining ingredients.
Mix well.
Cover and chill.
Makes about 6 cups.
Cook macaroni as directed on package.
Drain.
Rinse with cold water and drain.
Combine macaroni and remaining ingredients. Toss lightly but thoroughly.
Chill.
Cook macaroni as directed.
Drain.
Rinse with cold water. Drain again.
Combine macaroni and remaining ingredients.
Toss lightly.
Chill.