Best 5 Moms Homestyle Barilla Gluten Free Macaroni Salad Recipes

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MOM'S HOMESTYLE BARILLA® GLUTEN FREE MACARONI SALAD



Mom's Homestyle Barilla® Gluten Free Macaroni Salad image

Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Elbows
2 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil, divided
½ cup mayonnaise
½ cup sour cream
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon celery seed
½ cup diced celery
3 large tomatoes, diced

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
  • Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
  • Cook pasta according to package directions.
  • In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
  • Drain the pasta and toss with 1 tablespoon olive oil.
  • Once the pasta has slightly cooled, toss with the sauce and vegetables.
  • Top with grilled chicken & serve immediately - do not chill.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 90.1 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 6.9 g, Sodium 200 mg, Sugar 7 g

MOM'S HOMESTYLE BARILLA® GLUTEN FREE MACARONI SALAD



Mom's Homestyle Barilla® Gluten Free Macaroni Salad image

Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.

Provided by Barilla Canada

Categories     Barilla® Canada

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Elbows
2 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil, divided
½ cup mayonnaise
½ cup sour cream
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon celery seed
½ cup diced celery
3 large tomatoes, diced

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
  • Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
  • Cook pasta according to package directions.
  • In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
  • Drain the pasta and toss with 1 tablespoon olive oil.
  • Once the pasta has slightly cooled, toss with the sauce and vegetables.
  • Top with grilled chicken & serve immediately - do not chill.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 90.1 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 6.9 g, Sodium 200 mg, Sugar 7 g

MOM'S MACARONI SALAD



Mom's Macaroni Salad image

This is a recipe that my mom perfected years ago. I made her write it down so that I could duplicate it. She gives me directions like mayo 1/2" above label of quart jar. Well Best Foods has changed their jars from quarts 32 oz. to a 30 oz. jar, the chumps. So I had to measure everything out, wanted to do it anyways so I could post it here for safe keeping. Have taken this to many BBQ's and I always come home with an empty bowl. The sauce should be very salty tasting, if not add more season salt. If you want more color add more paprika. You can decorate the top with a sliced hardboiled egg, parsley and paprika if you want a nice presentation. This needs to sit for a minimum of 4 hours for the flavors to blend. I just noticed that Beau Monde Seasoning is not showing up, it's the the missing ingredient for the tablespoon. Edited 7/13/09 to reviewer that does not take zmails. YES THE DOZEN EGGS IS CORRECT.

Provided by Shirl

Categories     < 60 Mins

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 17

1 lb elbow macaroni, large
1 (6 ounce) can large olives, pitted
1 (4 ounce) jar pimientos, diced
1 small onion, diced
2 whole dill pickles, diced
1 dozen egg, hardboiled chopped
2 1/2 cups mayonnaise, Best Foods
1 tablespoon mustard, heaping
1/2 cup red wine vinegar
1/4 cup canola oil
1 tablespoon parsley, heaping
1 tablespoon beau monde seasoning
1 tablespoon season salt, heaping
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 dash pepper

Steps:

  • Cook macaroni according to package, drain and place in large bowl.
  • Drain olives and pimentos add to bowl.
  • Dice onion and pickles add to bowl.
  • In smaller bowl add sauce ingredients and mix well.
  • Add sauce to macaroni mixture and mix well.
  • Chop eggs and stir into macaroni mix well.
  • Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more).
  • Cover and let sit refrigerated until ready to serve.

Nutrition Facts : Calories 554.9, Fat 33.1, SaturatedFat 5.3, Cholesterol 238.6, Sodium 842.1, Carbohydrate 51.8, Fiber 2.6, Sugar 6.2, Protein 13.6

HOMESTYLE MACARONI SALAD



Homestyle Macaroni Salad image

Make and share this Homestyle Macaroni Salad recipe from Food.com.

Provided by MizzNezz

Categories     German

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb macaroni
4 hard-cooked eggs, chopped
1 cup chopped celery
1/4 cup finely chopped red pepper
1 tablespoon minced jalapeno pepper
1/3 cup chopped red onion
1/2 cup buttermilk
1/2 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons snipped fresh chives
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper

Steps:

  • Cook macaroni acc to pkg directions.
  • Drain in colander and rinse with cold water.
  • Combine all remaining ingredients in lg bowl.
  • Add cooked macaroni.
  • Toss to coat well.
  • Chill.

MOM'S TRADITIONAL PASTA SALAD



Mom's Traditional Pasta Salad image

Yield 8

Number Of Ingredients 11

12 oz Rotini Tri Colored Pasta
1 chopped red pepper
1 chopped green pepper
1 sliced cucumber
1 can of sliced black olives
2 tomatoes, chopped
1 small can of mushrooms
1 small package pepperoni (cut into quarters, or you can use the new mini pepperoni)
8 oz block of marbled cheddar, cut into cubes (any cheese will work)
1 red onion (diced)
16 ounces Italian Dressing (any brand works great)

Steps:

  • Cook the pasta as it directs on the package. Pour cooked pasta into a large bowl. Then add red and green peppers, cucumber, sliced olives, tomatoes, mushrooms, pepperoni, cheese cubes, and onion.
  • Pour Italian dressing on salad (you can use fat-free or low-fat if you want). Mix well. Put salad in fridge for a couple of hours before serving. Stir again before serving. Sprinkle grated Parmesan cheese on top.

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