Molded Macaroni Salad Recipe
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
| 2 tablespoons mayonnaise style salad dressing | ||
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 cups large shell or elbow macaroni, uncooked | ||
| 3/4 lb. mortadella, olive or pickle loaf luncheon meat, cut in julienne strips | ||
| Cheddar Cheese | 1 Cup (16 tbs), cubed | |
| Green onions | 2 Small, thinly sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1/3 cup drained pickle relish | ||
| Pimiento | 3 Tablespoon, chopped | |
| 1/2 cup mayonnaise style salad dressing | ||
| 1/2 cup plain yogurt or dairy sour cream | ||
| 1/4 lb. American or Monterey Jack cheese cut in julienne strips | ||
| 1/4 lb. mortadella, olive or pickle loaf luncheon meat, cut in julienne strips | ||
| 1 green pepper cut in rings | ||
| Parsley for garnish | ||
| 2 tomatoes cut in 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.
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.
Chef
