Ham And Macaroni Picnic Salad Recipes

HAM AND MACARONI SALAD

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor!
• Serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

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.

HAM 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 rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

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.

MACARONI SALAD III

Steps:

• Bring a very large pot of lightly salted water with oil to a boil. Add macaroni and cook for about 30 minutes or until al dente; drain.
• Place eggs in a large saucepan and cover with cold water. Over medium heat, bring water to a boil. Lower heat and simmer for 12 to 17 minutes. Immediately remove from heat and plunge in cold water. Remove from water, peel and chop.
• In a large bowl mix together: onion, bell pepper, carrots, chopped eggs and ham. In another bowl mix together garlic, olive oil, mayonnaise, balsamic vinegar, salt and pepper.
• Stir together: vegetable and egg mixture, mayonnaise mixture and cooked macaroni.

PICNIC PASTA AND HAM SALAD

Steps:

• In large bowl, stir together mayonnaise, salt and pepper.
• Add ham, cooked macaroni, cucumber, peas and onion.
• Toss to coat well.
• Cover and refrigerate until well chilled (several hours).

MACARONI HAM SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

MACARONI SALAD WITH PEAS AND HAM

Steps:

• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.

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.

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