The words pasta, macaroni and salad fit perfectly together and for that reason, some sort of pasta/macaroni salad will show up at family reunion buffet tables, at potluck dinners and prepared ahead for families to enjoy indoors or at patio barbecues.
This week’s recipes combine those three words and were found in the family’s recipe boxes.
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Sweet Macaroni Salad
- 4 cups elbow macaroni
- 1 cup coloured macaroni
- 1 tbsp. vegetable oil
- 1 onions chopped or minced
- 1 cup peeled and chopped cucumber
- 2 stalks celery, chopped
- 2 cups mayonnaise
- 1 can sweet condensed milk
- 1 1/2 cups vinegar
- 1 cup sugar
- 1 1/2 tsps. salt
- 1 tsp. pepper
Cook macaroni and onion in 10 cups boiling water to which the vegetable oil has been added. Drain and rinse macaroni in cold water. Drain well.
Add sugar to warm pasta and stir to dissolve.
Add cucumber and celery and mix.
Whisk together condensed milk, mayonnaise, vinegar, salt and pepper. Stir into macaroni and vegetables. Cover and store overnight in refrigerator.
If salad seems runny in the morning, stir in more mayonnaise to reach desired consistency.
• • •
Hawaiian Pasta Salad
- 1 lb. elbow macaroni, cooked and drained
- 1 tbsp. sugar
- 1/3 cup apple cider vinegar
- 1-20 oz. can pineapple chunks, juice reserved
- 1-8 oz. can diced ham
- 1 cup shredded carrots
- 1/2 cup green onion, chopped
Dressing:
- 3/4 cup pineapple juice
- 1 1/2 cups mayonnaise
- 1-6 oz. container pineapple yogurt
Cook and drain macaroni. Cool slightly then stir in vinegar and sugar and set aside.
In a large bowl place macaroni, pineapple chunks, diced ham, onion and carrots.
For the dressing, mix the pineapple juice, mayonnaise and yogurt. Add to macaroni and stir until macaroni is covered. Refrigerate overnight. Stir before serving.
• • •
Marinated Pasta Salad
- 2 cups macaroni shells
- 2 tomatoes, chopped
- 1/2 green pepper, chopped
- 1/2 cucumber, chopped
- 2/3 cup sugar
- 1/2 cup salad oil
- 1/3 cup ketchup
- 1/4 cup vinegar
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. paprika
Cook, drain and cool macaroni. Mix in prepared vegetables, salt, pepper and paprika.
Mix sugar, salad oil, ketchup and vinegar and pour over macaroni and vegetables. Mix well.
Cover and store in refrigerator for several hours or overnight. Salad will keep 5-7 days in refrigerator.
Joyce Walter can be reached at ronjoy@sasktel.net
