Macaroni Salad For A Crowd Food

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

My Mom's Awesome Macaroni Salad (enough to feed a crowd!) image

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

Provided by MHudson

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

Ingredients

1 (16 ounce) package elbow macaroni
2 ½ cups mayonnaise
¼ cup white vinegar
1 ½ teaspoons seasoned salt, or to taste
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
2 (5 ounce) cans chunk light tuna in water, drained and flaked
2 (4 ounce) cans baby shrimp, drained
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
4 hard-boiled eggs, chopped
2 hard-boiled eggs, sliced
1 pinch paprika

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 31.6 g, Cholesterol 162 mg, Fat 40.2 g, Fiber 1.5 g, Protein 18.4 g, SaturatedFat 6.5 g, Sodium 451.1 mg, Sugar 2.5 g

MACARONI SALAD FOR A CROWD

Macaroni Salad for a Crowd image

Basic and super easy macaroni salad that I make for family gatherings. I make mine with dill relish but you could change it if you prefer the sweet. Looks good and tastes even better the next day. The more you make it, the quicker you will get. Can be served right away, or make it ahead of time and keep it in the fridge.

Provided by Crissy Soares

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked macaroni
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste

Steps:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 48.2 g, Cholesterol 323.2 mg, Fat 22.6 g, Fiber 3.9 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 691.3 mg, Sugar 2.9 g

QUICK MACARONI SALAD

Quick Macaroni Salad image

You can't go wrong with this time-tested winner. Here it is pared down for two.-Carma Blosser, Livermore, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3/4 cup uncooked elbow macaroni
1/3 cup frozen peas
1/3 cup cubed cheddar cheese
1/4 cup mayonnaise
3 tablespoons chopped celery
1 teaspoon finely chopped onion
1 teaspoon diced pimientos
1 teaspoon finely chopped green pepper
1/8 teaspoon salt

Steps:

Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse in cold water. , In a small bowl, combine the remaining ingredients. Stir in macaroni and peas. Chill until serving.

Nutrition Facts : Calories 276 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 544mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

The BEST Macaroni Salad You Will EVER Have!! image

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Provided by nyghtspydr

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 2h30m

Yield 14

Number Of Ingredients 12

Ingredients

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g

PASTA SALAD FOR A CROWD

Pasta Salad for a Crowd image

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

Ingredients

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

KEVIN MARK'S MACARONI FOR A CROWD

Kevin Mark's Macaroni for a Crowd image

Make and share this Kevin Mark's Macaroni for a Crowd recipe from Food.com.

Provided by chef kristi

Categories < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs salad macaroni, cooked and cooled
18 hard-boiled eggs, Chopped
1 1/2 cups green onions, chopped
1 1/8 cups sweet pickles, chopped
1/2 cup dill pickle, chopped
2 teaspoons prepared mustard
3 1/2 teaspoons beau monde seasoning
2 teaspoons garlic powder
2 teaspoons parsley
1 1/2 tablespoons dill
pepper
1/2 cup sweet pickle juice
8 cups mayonnaise

Steps:

In large bowl, combine pickles, mustard, Beau Monde, garlic, parsley and dill. Add macaroni and onions.
In separate bowl combine mayonaise and pickle juice. Start adding to salad mix until coated to liking. There will be some mayonaise mix remaining. Use this to moisten prior to serving.
Pepper to taste.
Chill at least one hour.

Nutrition Facts : Calories 517, Fat 30.8, SaturatedFat 5.2, Cholesterol 179.4, Sodium 719.8, Carbohydrate 50.7, Fiber 1.5, Sugar 7.5, Protein 10.6

PASTA SALAD FOR 100

Pasta Salad for 100 image

This is a nice macaroni salad which can be made a few hours in advance. The dressing doesn't get soaked into the pasta so it stays nice and moist. To save time, I cut all the veg's the night before, and refrigerate them together in a bowl so the flavours mix.

Provided by Chef Dee

Categories < 60 Mins

Time 40m

Yield 100 serving(s)

Number Of Ingredients 11

Ingredients

1 lb colored spiral shaped pasta
5 lbs macaroni
1 head celery
3 onions, chopped
4 tomatoes, chopped
1 English cucumber, chopped
4 cups Miracle Whip
3 cups French dressing
1/2 cup sugar
1/2 cup vinegar
salt and pepper

Steps:

Combine chopped veg. and chill.
Boil pasta in water with a small amount of cooking oil.
Drain well, and rinse with cold water.
Drain again and pour into a large mixing bowl.
Mix the dressing ingredients together.
Stir the vegetables and dressing into the drained pasta.
Chill, stir again before serving.

Nutrition Facts : Calories 143.3, Fat 3.8, SaturatedFat 0.5, Sodium 68.3, Carbohydrate 23.4, Fiber 1.1, Sugar 3.1, Protein 3.8

POTLUCK MACARONI SALAD

Potluck Macaroni Salad image

Traditionally a side dish, the addition of baked beans to macaroni salad turns this wonderful salad into a complete main course. This recipe makes enough to serve a crowd, so take it to your next picnic supper, you'll be glad you did. Recipe came from mealtime.org.

Provided by Judith N.

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces uncooked elbow macaroni (1 1/2 cups)
1 (28 ounce) can baked beans, preferably barbecue-seasoned,undrained
1 1/2 cups sliced celery
1 1/2 cups chopped red onions
1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or 1/3 cup fresh parsley leaves
basil or parsley sprig

Steps:

Cook macaroni according to package directions; drain well.
In large bowl, combine macaroni and beans; toss to combine.
Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
Garnish with the basil or parsley before serving.
NOTE: Recipe may be reduced to 6 servings.
Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.

Nutrition Facts : Calories 201.4, Fat 0.9, SaturatedFat 0.2, Sodium 359.2, Carbohydrate 43, Fiber 6.2, Sugar 11.3, Protein 8.5

CONFETTI MACARONI SALAD

Confetti Macaroni Salad image

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium sweet red pepper, chopped
1 celery rib, chopped
4 green onions, chopped
1 jar (4 ounces) diced pimientos, drained
3/4 teaspoon poppy seeds

Steps:

Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CROWD-PLEASER CLASSIC MACARONI SALAD

Crowd-Pleaser Classic Macaroni Salad image

Make and share this Crowd-Pleaser Classic Macaroni Salad recipe from Food.com.

Provided by GoldsmithLissa

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked macaroni
2 hard-cooked eggs, chopped (optional)
1/4 cup chopped celery
1/4 cup chopped onion
1/3-1/2 cup mayonnaise or 1/3-1/2 cup Miracle Whip
1/2 teaspoon mustard
2 teaspoons vinegar
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon pepper

Steps:

Combine ingredients. Chill before serving.

Nutrition Facts : Calories 196.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 5.1, Sodium 443, Carbohydrate 28.9, Fiber 1.5, Sugar 4.3, Protein 4.2

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Add 1 tablespoon of salt to water and add pasta. Cook 8-9 minutes for al dente tenderness. Drain pasta and rinse with cool water. To a large …
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Per instructions on pasta box, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to water and add pasta. Cook 8-9 minutes for al dente tenderness. Drain pasta and rinse with cool water.
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Macaroni Salad For A Crowd Food

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

MACARONI SALAD FOR A CROWD

QUICK MACARONI SALAD

You can't go wrong with this time-tested winner. Here it is pared down for two.-Carma Blosser, Livermore, Colorado

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

PASTA SALAD FOR A CROWD

KEVIN MARK'S MACARONI FOR A CROWD

Make and share this Kevin Mark's Macaroni for a Crowd recipe from Food.com.

PASTA SALAD FOR 100

This is a nice macaroni salad which can be made a few hours in advance. The dressing doesn't get soaked into the pasta so it stays nice and moist. To save time, I cut all the veg's the night before, and refrigerate them together in a bowl so the flavours mix.

POTLUCK MACARONI SALAD

Traditionally a side dish, the addition of baked beans to macaroni salad turns this wonderful salad into a complete main course. This recipe makes enough to serve a crowd, so take it to your next picnic supper, you'll be glad you did. Recipe came from mealtime.org.

CONFETTI MACARONI SALAD

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

CROWD-PLEASER CLASSIC MACARONI SALAD

Make and share this Crowd-Pleaser Classic Macaroni Salad recipe from Food.com.

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