Sylvias Picnic Macaroni Salad Food

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.

MACARONI SALAD

Steps:

• Cook the pasta according to package instructions for "al dente pasta."
• After cooking, drain and rinse with very cold water to speed cooling and prevent continued cooking. Spread the macaroni out on a layer of paper towels. Pat dry.
• In a large bowl, combine the lemon juice, mayonnaise, sour cream, dijion mustard, salt, pepper, and parsley. Whisk until combined.
• Stir in cooled and dry pasta until evenly coated. Add the relish and onion, stirring to combine.
• Prepare all of the vegetables, then add them and any remaining ingredients except bacon to the large bowl with the pasta.
• Stir until the ingredients are evenly distributed.
• Chill for 90 minutes, or up to 24 hours before serving.
• Prior to serving, sprinkle the top of the salad with the crumbled bacon.

AMISH 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 cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.
• Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
• Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.
• Refrigerate 4 to 5 hours before serving.

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.

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.

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.

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.

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.

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 STYLE MACARONI SALAD

Steps:

• Cook pasta according to package directions.
• Boil eggs now if that has not been done. Cool, peel, and set aside to cool. Once cool, cut into pieces.
• Drain pasta and rinse with cold water.
• Drain pasta again and set aside to cool.
• When pasta is completely cool, add pasta to a large bowl with celery, onions, pickle pieces, and both black and green olives.
• Toss to combine.
• In a separate small bowl mix Miracle Whip, mustard, pickle juice, salt, and pepper.
• Add half of the mixture to pasta and mix well.
• Continue adding Miracle Whip mixture until macaroni salad is creamy.
• Set aside any leftover mixture for moistening macaroni salad later if necessary.
• Gently fold in egg pieces.
• Refrigerate for at least 4 hours before serving to allow flavors to meld.
• Remove from the refrigerator and add any remaining dressing mix if needed.
• If more moisture is needed, add Miracle Whip 1 tablespoons at a time with ½ teaspoon of mustard and a splash of additional pickles juice.
• Additional boiled egg slices can be added to the top for presentation.

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.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

SYLVIA'S PICNIC MACARONI SALAD

Steps:

• Cook macaroni.
• Drain and rinse well, and then chill.
• Combine rest of ingredients and mix well with macaroni.
• Season to taste.
• Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
• Just add the dry dressing to the mayonnaise.

PICNIC MACARONI SALAD

Steps:

• Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water.
• While the pasta cooks, stir together the mayonnaise (1 cup), mustard, 1/2 teaspoon paprika, garlic powder, salt, and pepper (use to taste - start with 1/4 teaspoon and add more if desired) in a large bowl. Stir in the vegetables, reserving some of the green onion tops for garnish. Fold in the eggs and cooked pasta. Cover and refrigerate until serving (if serving right away taste for seasoning and add garnishes below).
• Taste for seasoning. You can add more mayo if it looks a little dry. Transfer to a serving bowl and top with remaining 1/4 teaspoon paprika and reserved green onion tops.