Time 30m Number Of Ingredients 8 Steps:
Boil pasta in salted water to al dente or desired tenderness according to the directions on the package. Drain and rinse with cool water then set aside. In a large bowl mix the remaining ingredients until well blended. Add the pasta and stir until pasta is well coated. Cover and refrigerate 2 hours before serving.
Time 20m Yield 16 servings. Number Of Ingredients 10 Steps:
Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
Time 25m Yield 14 serving(s) Number Of Ingredients 10 Steps:
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion. In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
Time 15m Yield 12-15 serving(s) Number Of Ingredients 13 Steps:
Cook the macaroni according to directions, drain well. While pasta is cooking mix up all the dressing ingredients till well blended and set aside. Chop up all the veggies. When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing. Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.
Time 30m Yield 16 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Time 35m Yield 10 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled. Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion. Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.
