OLD-FASHIONED PICNIC MACARONI SALAD
Make and share this Old-Fashioned Picnic Macaroni Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353.2, Fat 15.6, SaturatedFat 2.3, Cholesterol 9.6, Sodium 553.4, Carbohydrate 46.8, Fiber 2.5, Sugar 6, Protein 7
PICNIC MACARONI SALAD
This is the best-tasting macaroni salad ever! When I fix a batch, I serve myself a portion right away because if I wait until I get to the table, I know it will be all gone.-Judith Hunt, Goldsboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 30-32 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 223 calories, Fat 19g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 451mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
PICNIC MACARONI SALAD
This is a macaroni salad that goes great with baked beans and any barbecued or grilled meat - perfect for a picnic.
Provided by Paula
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 610.8 calories, Carbohydrate 47.4 g, Cholesterol 30 mg, Fat 37.9 g, Fiber 3.2 g, Protein 19.3 g, SaturatedFat 5.8 g, Sodium 720 mg, Sugar 4 g
FAMILY REUNION MACARONI SALAD
Don't let your next gathering be without this macaroni salad. Our Family Reunion Macaroni Salad will wow your guests with its MIRACLE WHIP Dressing zing!
Provided by My Food and Family
Categories Onions
Time 20m
Yield 15 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Prepare Dinners as directed on package.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 26 g, Fiber 0.9027 g, Sugar 5 g, Protein 8 g
FAMILY PICNIC SALAD
The bountiful potluck at our annual family reunion includes favorites such as this salad. You can substitute Italian dressing or another type to give this dish a twist.-Barb Hausey, Independence, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first nine ingredients. Drizzle with dressing and toss to coat. Stir in cheese and corn chips. Serve immediately.
Nutrition Facts :
KIDS' PASTA SALAD
Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
- Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
- While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
- When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
- Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
- Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
- Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
- Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
- Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium
PICNIC MACARONI SALAD
Take your picnic beyond the ordinary with this Picnic Macaroni Salad! Bacon, tomatoes and pickle relish add loads of flavor to our Picnic Macaroni Salad.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 4 g, Protein 7 g
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- 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. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
SUMMER PICNIC MACARONI SALAD
This is the macaroni salad that is served at every family gathering or picnic during the warm weather. It is a true summer comfort food. It also seems to get better with age. I hope you enjoy it.
Provided by lockedhalo
Categories Tuna
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 593.5, Fat 21.5, SaturatedFat 6.4, Cholesterol 42.5, Sodium 701.9, Carbohydrate 76.5, Fiber 3.9, Sugar 8.4, Protein 23.5
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