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Molded Macaroni Salad

Fettuccine.Inn's picture
Enjoy a refreshing Molded Macaroni Salad that is truly delicious. A healthy salad made mainly with pasta and cheese is a wonderful side dish that is real easy.
Ingredients
  Salad dressing 2 Tablespoon (Mayonnaise Style)
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Large shell macaroni/Elbow macaroni 2 Cup (32 tbs), uncooked
  Mortadella/Olive / pickle loaf luncheon meat 3⁄4 Pound, cut into strips
  Cubed cheddar cheese 1 Cup (16 tbs)
  Green onions 2 Small, thinly sliced
  Celery 1 Cup (16 tbs), chopped
  Drained pickle relish 1⁄3 Cup (5.33 tbs)
  Chopped pimiento 3 Tablespoon
  Salad dressing 1⁄2 Cup (8 tbs) (Mayonnaise Style)
  Plain yogurt/Dairy sour cream 1⁄2 Cup (8 tbs)
  American cheese/Monterey jack cheese 1⁄4 Pound, cut in julienne strips
  Mortadella/Olive / pickle loaf luncheon meat 1⁄4 Pound, cut in julienne strips
  Green pepper To Taste, cut in rings
  Parsley 1 Tablespoon (For Garnish)
  Tomatoes 2 , cut into wedges (For Garnish)
  Paprika To Taste
Directions

With a pastry brush, thoroughly brush a 7-cup mold or bowl with 2 tablespoons mayonnaise style salad dressing; set aside.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again.
In a large bowl, toss cooked macaroni, 3/4 pound luncheon meat strips, Cheddar cheese cubes, green onions, celery, pickle relish and pimiento; set aside.
In a small bowl, blend 1/2 cup salad dressing and yogurt or sour cream.
Add to macaroni mixture; toss to coat all ingredients.
Press into prepared mold.
Cover and refrigerate overnight.
Refrigerate a large platter overnight.
To unmold, run a metal spatula around sides of mold to loosen salad.
Place chilled platter upside down on mold.
Invert mold and platter.
Remove mold.
Arrange American or Monterey Jack cheese strips and 1/4 pound luncheon meat strips inside pepper rings; place around salad.
Garnish with parsley and tomato wedges.
Sprinkle with paprika.
Makes 6 to 8 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Pasta
Servings: 
12

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