Family Picnic Macaroni Salad Food

OLD-FASHIONED PICNIC MACARONI SALAD

Steps:

• In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.
• In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
• **At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days.
• One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper.
• Sprinkle with the paprika, cover, and refrigerate until ready to serve.
• Variations--try adding any of these to the salad:.
• *2 cups frozen peas, defrosted.
• *2 cups smoked turkey or ham cut into 1/2 inch cubes.
• *2 cups cherry tomatoes, whole, or cut in half.
• *2 cups pimento-stuffed green olives, drained and chopped.
• *2 cups ranch dressing, in place of the mustard/mayonnaise combination; omit the celery seeds.
• *6 hard-boiled eggs, sliced.

PICNIC MACARONI SALAD

Steps:

• Prepare Dinner in large saucepan as directed on package; spoon into large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled. Stir gently before serving.

CLASSIC MACARONI SALAD RECIPE

Steps:

• Make and peel 6 hard-boiled eggs. Try my recipe to make Steam Hard Boiled Eggs.
• Put a large pot of salted water and heat on the stove to boil the pasta. Follow the cooking time and the package instructions of your pasta brand. Adding salt is optional but recommended.
• Gradually add pasta, stirring to separate it, and return to a boil. Boil uncovered, stirring occasionally until you have tender macaroni that is al dente pasta.
• While the pasta is boiling, chop the fresh ingredients: celery, green onions, dill pickles, and chop the eggs into small pieces.
• Drain the large pot of pasta, and pour it into a very large bowl.
• Into the large bowl, add the chopped ingredients to the warm cooked pasta. Add celery, green onions, chopped pickles, pickle juice, chopped eggs, black olives, mayonnaise, yellow mustard, sea salt, and black pepper.
• Stir well to combine, and chill for several hours or overnight. The warm pasta will absorb the pickle juice as it sits in the fridge, that is what makes it so good!
• Optional: Slice a couple of eggs and places them on top with sprinkles of paprika to make it pretty.
• Serve macaroni pasta salad in a large bowl or inexpensive paper Chinese takeout containers (order online), great for picnics and parties. Keep this macaroni salad chilled at all times in an airtight container, or serve immediately.

PICNIC MACARONI SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat. , Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours.

MACARONI SALAD RECIPE

Steps:

• Add noodles and salt to a boiling pot of water. Cook until the macaroni is tender. Drain
• In a bowl add the drained macaroni, peas and ham.
• In a separate bowl mix the milk, mayo and ranch dressing
• Add the sauce to the pasta and mix until coated.
• Season with salt, pepper and paprika

OUR 40+ BEST PICNIC FOOD IDEAS (+CHICKEN SALAD SANDWICH)

Steps:

• Combine all ingredients.
• Serve on thick slices of bread.

MACARONI SALAD RECIPES

Steps:

• Cook macaroni in well salted water according to package directions. Drain and cool.
• Combine cooked macaroni, tuna, celery, onion and pimento in a large bowl. Blend together mayonnaise, lemon juice, Worcestershire sauce and salt in another smaller bowl. Pour this dressing over the macaroni and mix well.

PICNIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool completely, about 30 minutes.
• Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
• Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.

CLASSIC PICNIC PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
• Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PICNIC MACARONI SALAD

Steps:

• Cook elbow macaroni according to package directions, drain and run under cold water to chill. Set aside.
• In a large bowl combine olives, pimentos, onions, mayo, salt and pepper. Stir until smooth.
• Fold in cooked and chilled macaroni and chopped egg. Cover and allow to chill for 1 hour before serving.

SUMMER PICNIC MACARONI SALAD

Steps:

• Drain the macaroni.
• Pour a mixture of 3 tablespoons vinegar and 2 tablespoons sugar over the drained (still in the colander) macaroni.
• Drain the macaroni (again).
• In a large bowl mix salad macaroni, peas, baby gherkins, celery, sweet onion, tuna, cubed cheese.
• Dressing: Take the mayo, sugar, some vinegar, salt and pepper to taste; mix into the macaroni mixture. You may want to add more dressing.
• This is a very forgiving salad. You can sub salad shrimp, ham or chicken for the tuna or ditch the meat/fish and add some grated carrots (if using carrots you might want to cut back on the sweet pickles), diced zucchini and diced red peppers.
• Chill, check the dressing and enjoy.

FAMILY PICNIC MACARONI SALAD

Steps:

• Remove cheese packet from packet of macaroni and cheese and set aside. Bring a large pot of lightly salted water to a boil. Cook both amounts of elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Pour hot pasta into a large bowl.
• Stir butter into macaroni until melted; mix in milk and the reserved cheese packet, stirring until thoroughly combined. Mix the processed cheese spread into the hot macaroni and let melt; mix thoroughly. Stir in thousand island dressing, tartar sauce, and vinegar. Cover bowl and refrigerate until cold; salad holds up to 5 days in refrigerator.

FAMILY PICNIC SALAD

Steps:

• In a large salad bowl, combine the first nine ingredients. Drizzle with dressing and toss to coat. Stir in cheese and corn chips. Serve immediately.