Best 4 Macaroni Zucchini Salad Recipes
Indulge in a symphony of flavors and textures with our remarkable macaroni zucchini salad, a delightful dish that combines the classic comfort of macaroni with the refreshing crunch of zucchini. This versatile salad caters to a variety of dietary preferences, offering both vegetarian and vegan options, ensuring everyone can savor its goodness. Explore a collection of delectable recipes, each featuring unique flavor combinations and cooking techniques. From a classic macaroni salad with a tangy mayonnaise dressing to a vibrant vegan version bursting with fresh herbs and a zesty vinaigrette, our curated selection promises to tantalize your taste buds. Discover the perfect macaroni zucchini salad recipe to complement your next potluck, picnic, or weeknight dinner.
Check out the recipes below so you can choose the best recipe for yourself!
MACARONI & ZUCCHINI SALAD
Make and share this Macaroni & Zucchini Salad recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
- Rinse zucchini under cold water and pat dry.
- Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
- Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
- Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
Nutrition Facts : Calories 587, Fat 41.2, SaturatedFat 10.2, Cholesterol 37.3, Sodium 545.4, Carbohydrate 45.6, Fiber 6.6, Sugar 10.4, Protein 17.2
YOTAM OTTOLENGHI'S PASTA AND ZUCCHINI SALAD
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening's supper.
Provided by Ligaya Mishan
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
- In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
- In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
- In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 54 grams, Carbohydrate 54 grams, Fat 68 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 876 milligrams, Sugar 7 grams, TransFat 0 grams
CAPRESE MACARONI SALAD
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.
Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- For the best flavor, use fresh zucchini. Look for zucchinis that are firm and have smooth, unblemished skin.
- If you don't have any lemon juice on hand, you can substitute white wine vinegar or apple cider vinegar.
- To make the salad ahead of time, cook the zucchini and pasta according to the directions in the recipe. Let them cool completely, then refrigerate them separately. When you're ready to serve, combine the zucchini, pasta, and dressing in a bowl and toss to coat.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Macaroni zucchini salad is a refreshing and flavorful side dish that is perfect for potlucks, picnics, and summer gatherings. It's also a great way to use up leftover zucchini from your garden. With its simple ingredients and easy-to-follow instructions, macaroni zucchini salad is a recipe that everyone will enjoy.
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