Stop Overpaying for Pasta Salad! Make 2 Delicious Styles at Home

Stop overpaying for those tiny containers at the grocery store! Today, I’m showing you how to make two of my favorite macaroni salads right at home for a fraction of the price. Whether you’re looking for a nostalgic, creamy classic or something fresh and zesty, these two recipes are perfect for easy lunches, work meals, or a simple dinner. We’re "Cooking Like Mama Did"—no fancy cookbooks needed, just simple ingredients and great flavor. What we’re making today: Traditional Tuna Macaroni Salad: A childhood favorite! Creamy, simple, and packed with protein. I’ll show you how to get that perfect "crunch" with celery and onions. Zesty Greek Macaroni Salad: Inspired by the expensive version at Publix, but made better (and cheaper!) at home with feta cheese, Greek olives, cucumbers, and a quick dressing. In this video, I also share: Why you should never add oil to your pasta water if you want the sauce to stick! My "egg poking" trick for easy-to-peel fresh eggs from the chickens. A look at some of my Mother's Day finds from Kirkland's and Hobby Lobby. The L'Oreal "Dirty Shirley" lipstick (shade 808) that many of you were asking about! Ingredients used: Elbow macaroni (only 2 cups makes a ton of salad!) Fresh eggs, tuna, celery, green onions, and tomatoes. For the Greek style: Greek olives, cucumber, and feta cheese. Dressings: Mayonnaise, Caesar, and a splash of Balsamic Vinaigrette. Featured Products: L'Oreal Lipstick: Shade 808 "Dirty Shirley" Morton Iodized Sea Salt (my go-to for getting that important iodine!) Thanks for joining me in the kitchen today, even with all the rain outside! If you enjoyed these recipes, don't forget to like and subscribe to Collard Valley Cooks. Love y'all, and see you next time! ORDER MY MASTER COOKBOOK! Shopify: https://collardvalleycooks.shop/ MASTER COOKBOOK RECIPE # 568 MACARONI SALAD, CREAMY Ingredients: 16 oz. elbow macaroni 12 oz. frozen baby green peas, optional 1 zucchini, chopped, optional 2 radishes, sliced and halved, optional 1 squash, chopped, optional 1 sweet onion, chopped 4 oz. jar pimientos 1/2 jar mayonnaise 1 tsp black pepper 1 tsp celery seed 2 Tbsp pickle relish 3/4 tsp salt 1 tsp onion powder 1 tsp Mrs. Dash original 1 cucumber, chopped 8 oz. cream cheese, room temperature Instructions: Wash and trim vegetables. Chop vegetables into cubes (except radishes). Set half of chopped onion and cucumber aside. Boil pasta in boiling water with 1 tsp salt added - 8 minutes. Immediately add peas, zucchini, radishes, squash, and half of onion to boiling pasta, boil two minutes. Drain pasta and vegetables, rinse under cold running water. In a large bowl add chopped cucumbers to pasta with remaining uncooked onion. In a separate bowl, mix pimentos, mayo, black pepper, celery seed, pickle relish, salt, onion powder, Mrs. Dash, and cream cheese with a hand mixer and pour creamy mixture into pasta bowl, mix, and enjoy. Add more salt and pepper if desired. Refrigerate pasta salad! Collard Valley Cooks is an Amazon and YouTube Affiliate and may receive commissions on tagged products. Thanks for your participation and for shopping with us! Here are my favorite kitchen items for making Southern dishes. Shop Amazon: https://amzlink.to/az0WyJOpvrl7i Shop Walmart: https://walmrt.us/4fWFAT8 These are Tammy's favorite knives, as they were also used by her Granny and Mama in the kitchen many years ago. 🔪 Check out our Rada Knives Store: https://radakitchenstore.com/?ref=535... Rada's Deluxe Vegetable Peeler for Creaming Corn: https://radakitchenstore.com/products...