Macaroni Salad

Notes --

Total - 14 * **

******* MWS LP 1 - 9 *
MACARONI SALAD WITH MEAT/SEAFOOD

Ziti Tuna Salad
8 oz. ziti macaroni, cooked, rinsed, drained
1/2 c. mayonnaise
1 7 oz. can tuna, drained, flaked
1 10 oz. package frozen peas, cooked, drained
1/4 c. sweet pickle relish, drained
In a large bowl, lightly toss ziti, mayonnaise, tuna, peas and pickle relish. Cover
and refrigerate for a few hours to allow flavors to develop. Serves 4.

Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. low fat mayonnaise
3 T. low fat milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 chicken, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate for 2 hours
or longer for flavors to blend. Serves 4 to 6.

Chicken and Macaroni Salad
1 pound cooked chicken, skin and bone removed, cut into cubes or strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl, combine
salad dressing and mustard. Add to first bowl and toss to coat. Garnish with tomato
wedges. Serves 10 to 12.

Linda's Macaroni Salad
1 pound elbow macaroni, cooked, drained
1 pound Bob Evan's Original recipe pork sausage, browned, drained
2 14 oz. cans Hunt's No Sugar Added Spaghetti Sauce
2 t. white sugar
1 can pitted black olives, cut in half
2 small zucchini, peeled, chopped
1 medium red onion, peeled, sliced
2 garlic cloves, sliced
1 1/2 c. garlic cheese croutons
Romano cheese
In large bowl, add macaroni, sausage, spaghetti sauce and sugar. Stir until
combined. Add olives, zucchini, onion and garlic. Stir until combined. Add croutons
and cheese. Stir until combined. Makes large 2 1/2 pound salad.

Layered Vegetable Macaroni Salad
1 7 1/4 oz. package Kraft Macaroni and Cheese dinner
1 8 oz. bottle Kraft French Dressing
1 c, Miracle Whip Salad Dressing
1 quart lettuce, shredded
1 10 oz. package frozen peas, thawed
1 1/2 c. tomato slices
1/2 c. red onion rings
1 c. mushroom slices
8 crisply cooked bacon slices, crumbled
Prepare dinner as directed on package. In medium bowl, combine salad dressings.
Combine 1/2 c. salad dressing with macaroni dinner. In large 3 quart bowl, layer
lettuce, macaroni dinner mixture, peas, tomato, onion and mushrooms. Cover and
refrigerate for several hours to chill. When ready to serve: top with bacon and
remaining salad dressing. Serves 8.

Turkey and Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. low fat mayonnaise
3 T. low fat milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 pounds of turkey, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate for 2
hours or longer for flavors to blend. Serves 4 to 6.

Turkey and Macaroni Salad
1 pound cooked turkey, skin and bone removed, cut into cubes or strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. French's yellow mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl, combine
salad dressing and mustard. Add to first bowl and toss to coat. Garnish with tomato
wedges. Serves 10 to 12.

Tuna and Macaroni Salad
3 pounds of elbow macaroni, cooked, drained, cooled
2 cans tuna, drained
1 package frozen peas, thawed
1 large red onion, sliced, separated into rings, large rings cut in half
1 can beets, drained
2 carrots, peeled, grated
1 large cucumber, peeled, sliced thin
1 jar low fat mayonnaise
1 large zucchini, peeled, sliced thin
Add all ingredients to a large bowl. Mix well. Cover and refrigerate for several
hours or over night for flavors to blend. Serves 10 to 12.

Macaroni Salad
3 pounds of elbow macaroni, cooked, drained, cooled
2 cans tuna, drained
1 package frozen peas, thawed
1 large red onion, sliced, separated into rings, large rings cut in half
1 can beets, drained
2 carrots, peeled, grated
1 large cucumber, peeled, sliced thin
1 jar low fat mayonnaise
1 large zucchini, peeled, sliced thin
Add all ingredients to a large bowl. Mix well. Cover and refrigerate for several
hours or over night for flavors to blend. Serves 10 to 12.

******* MWS LP 2 - 5 *
MACARONI SALAD WITHOUT MEAT/SEAFOOD

Linda's Macaroni Salad
1 pound elbow macaroni
1 can Cannellini beans, rinsed, drained
1 can beets, drained
1 can black olives, drained
1 can tomatoes, drained, chopped
1 head broccoli, rinsed, sliced or chopped, omit large stems
2 medium carrots, peeled, grated
1 c. croutons
5 medium-thick slices of red onion
4 garlic cloves, chopped or sliced thick
4 hard-boiled eggs, whites only, chopped
4 to 6 ozs. mushrooms, rinsed, sliced
4 slices Cheddar cheese, cut into strips
4 slices Swiss cheese, cut into strips
8 to 10 heaping spoonfuls of mayonnaise
In a large pot, bring water to a boil. Add macaroni. Stir and cook to desired
tenderness. While macaroni is cooking: Prepare each ingredient and add to large
bowl. When macaroni is done: Drain and add to large bowl of vegetables. Stir well.
Serve while macaroni is still warm or refrigerate for an hour or more before
serving. Serves 8 to 10.

Primavera Salad
2 c. elbow macaroni, cooked, drained, cooled
1 8 oz. bottle creamy Italian or cucumber salad dressing
1 1/2 c. zucchini, peeled, sliced thin
1/2 c. celery, sliced thin
1/2 c. red onion, sliced thin
1/2 c. carrot, peeled, shredded
1/3 c. green onion, sliced thin
1/3 c. stuffed green olives, halved
In a large bowl, combine all ingredients and mix well. Cover and refrigerate for 2
hours or more for flavors to blend. Serves 6.

Garden Macaroni Salad
7 oz. elbow macaroni, cooked, drained, cooled
1 c. cucumber, peeled, medium chopped
1/2 c. radish, sliced
2 medium slices of red onion, rings separated, cut in quarters
8 oz. package Philadelphia Brand Cream Cheese, softened
1/2 c. (2 oz.) Parmesan cheese
1/4 c. low fat mayonnaise
1/4 c. sweet pickle, chopped
1 T. French's yellow mustard
lettuce leaves for garnish
    In large bowl, combine macaroni, cucumber, radishes, onion and stir. In medium
bowl, combine cream cheese, mayonnaise, pickle and mustard and stir well. Add to
macaroni and stir until everything is well-coated. Spoon into lightly sprayed 9 inch
spring form pan with ring insert. Chill several hours or overnight before serving.
When ready to serve: Place lettuce leaves on serving platter. Turn mold over onto
lettuce leaves. Serves 6 to 8.

Macaroni Salad
1 c. Romano cheese, cut in cubes
4 c. elbow macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. French's yellow mustard
1 large tomato, rinsed, cut into wedges
In large bowl, combine first 6 ingredients. In separate small bowl, combine salad
dressing and mustard. Add to first bowl and toss to coat. Garnish with tomato wedges.
Serves 10 to 12.