Easy Potluck Macaroni Salad Recipes

ZESTY POTLUCK PASTA SALAD

Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

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

EASY POTLUCK MACARONI SALAD

Easy Potluck Macaroni Salad image

Make and share this Easy Potluck Macaroni Salad recipe from Food.com.

Provided by FrVanilla

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced red pepper
1/4 cup shredded carrot
1/4 cup minced red onion, soaked in water for 5 minutes and drained
1 tablespoon minced flat leaf parsley
1/2 cup diced vine-ripened tomatoes
1/2 cup prepared mayonnaise
3/4 teaspoon mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
4 tablespoons sour cream
salt, to taste
fresh ground black pepper, to taste

Steps:

In a large bowl combine the macaroni, red pepper, carrot, onion, parsley and tomato.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine.
Season with salt and pepper to taste.
Refrigerate for several hours or over night.

Nutrition Facts : Calories 166.8, Fat 2.7, SaturatedFat 1.2, Cholesterol 3.8, Sodium 26.5, Carbohydrate 30.1, Fiber 1.7, Sugar 3, Protein 5.2

EASY PASTA SALAD

Easy Pasta Salad image

This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.

Provided by Kelly Janke

Time 35m

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 medium red onion, thinly sliced
Zest and juice of 1 lemon
1 garlic clove, finely grated
1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise
½ cup coarsely chopped pickled banana peppers
3 Tbsp. red wine vinegar
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
1 lb. orecchiette or other small pasta
2 pints cherry tomatoes, halved
1 cup halved pitted Kalamata olives
½ cup finely grated Parmesan, plus more for serving
⅓ cup extra-virgin olive oil
8 oz. fresh mozzarella, torn into small pieces
1 cup (packed) coarsely chopped basil, plus more for serving
½ cup finely chopped oregano, plus more for serving

Steps:

Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.

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