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.

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.

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.

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.

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.

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.

PICNIC ORZO SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water according to the directions on the package.
• Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, carrots, cucumber, garbanzo beans, red onion, cilantro, parsley, basil, avocado and feta.
• For the dressing: combine the olive oil, garlic, lemon juice, lime juice, salt and pepper and whisk to combine. Pour the dressing over the pasta, and toss well.

LEMON-DIJON ASPARAGUS AND PEA MACARONI SALAD RECIPE

Steps:

• Cook pasta according to package directions (see note)*. During the last four minutes of cooking, drop the asparagus in with the pasta. During the last minute of cooking, add the peas.
• Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool.
• Transfer to a large mixing bowl and place in the refrigerator while mixing the dressing (see below).
• Once chilled, pour the dressing over the pasta salad, adjust lemon, salt and ground pepper to taste, sprinkle with chive flowers if using and serve right away or store in a lidded container for up to four days. The vibrant green color of the veggies is best on the day the salad is made.

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.