Best 2 Macaroni Vegetable Salad Recipes

Indulge in a delightful and wholesome culinary experience with our delectable Macaroni Vegetable Salad. This vibrant salad combines the goodness of colorful vegetables, tender macaroni, and a tangy, flavorful dressing, resulting in a refreshing and satisfying dish. Dive into the vibrant medley of crisp bell peppers, crunchy carrots, juicy tomatoes, and tender broccoli florets, all harmoniously blended with cooked macaroni. Each bite offers a delightful burst of flavors and textures, making this salad a perfect accompaniment to grilled meats, fish, or as a standalone light meal. Additionally, discover variations of this classic salad, including a creamy macaroni salad with a rich and velvety dressing, a Mediterranean-inspired macaroni salad brimming with sun-dried tomatoes, olives, and feta cheese, and a spicy macaroni salad that adds a fiery kick to your taste buds. With its versatility and endless possibilities, our Macaroni Vegetable Salad is sure to become a staple in your culinary repertoire.

Here are our top 2 tried and tested recipes!

VEGETABLE MACARONI SALAD

Vegetable Macaroni Salad image

"This salad is so easy and so versatile. Even the leftovers taste great the next day!" -Mary Kay Dillingham, Overland Park, Kansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked elbow macaroni
1/2 cup mayonnaise
1/4 cup sliced celery
1/4 cup chopped pitted green olives
1/4 cup sliced green onions
1/4 cup shredded cheddar cheese
2 tablespoons sliced radishes
1 tablespoon minced fresh parsley
1 tablespoon white vinegar
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper

Steps:

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.

Nutrition Facts : Calories 314 calories, Fat 26g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

MACARONI VEGETABLE SALAD

Macaroni Vegetable Salad image

This has been a popular salad in my family for years. On any weekend when Gramma and Papa still had the house on the lake this would be there mostly because it fed lots of people. But it is really good too.

Provided by Jo Schrepfer

Categories Pasta Salads

Number Of Ingredients 10

Ingredients

2 box ring macaroni (7 oz. boxes)
1 c chopped celery
1 large onion chopped
1 cucumer chopped
1 c carrots (shaved, shredded or chopped)
1 1/2 c sugar
1/4 c vinegar
1/2 tsp salt
1/2 Tbsp nutmeg
1 1/2 c mayonnase or miracle whip

Steps:

1. Cook the macaroni in salted water and drain. Mix in the vegetables and set aside. Now combine all the dressing ingredients and pour over the macaroni and vegetbles. Mix well. This tastes best if you let it stand for about 24 hours.
2. We have doubled and halfed this recipe very successfully. It works well either way.

Tips:

Choose the right macaroni. Elbow macaroni is the traditional choice for macaroni salad, but you can also use other shapes, such as shells, penne, or rotini.
Cook the macaroni al dente. This means that it should be cooked until it is just tender, but still has a slight bite to it.
Use a variety of vegetables. This will give your salad more flavor and color. Some good choices include celery, onion, carrot, bell pepper, and cucumber.
Don't overdress the salad. A little bit of dressing goes a long way. You can always add more dressing if needed, but it's hard to take it back out.
Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Macaroni vegetable salad is a classic summer dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best macaroni vegetable salad that will be the star of your next picnic, potluck, or barbecue.