Best Picnic Macaroni Salad Recipes

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

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.

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.

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.

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:

• 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.

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.

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.

HAM AND MACARONI PICNIC SALAD

Steps:

• 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop. Set aside.2. Meanwhile, cook macaroni to desired doneness as directed on package. Drain rinse with cold water to cool.3. In large bowl, combine cooked macaroni, ham, celery, onions, pickle relish and pimientos.4. In small bowl, combine all dressing ingredients blend well. Add to salad mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 270 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 80 mg 27% * Sodium: 500 mg 21% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 1 g 4% * Sugars: 6 g * Protein: 10 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1/2 Medium-Fat Meat, 1 Fat or 2 1/2 Carbohydrate, 1/2 Medium-Fat Meat, 1 Fat