Summer Picnic Macaroni Salad Recipes

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SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

Ideal for summer picnics, this quick pasta salad combines Ready Pasta penne with cherry tomatoes, basil, and Parmigiano-Reggiano cheese.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 7m

Yield 2

Number Of Ingredients 6

1 pouch Barilla® Ready Pasta Penne
1 cup red and yellow cherry tomatoes
¼ cup Italian dressing
Basil, shredded
Salt and pepper to taste
2 tablespoons Parmigiano-Reggiano cheese

Steps:

  • Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
  • Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
  • Season with salt and pepper and top with cheese.

Nutrition Facts : Calories 332 calories, Carbohydrate 48.6 g, Cholesterol 4.4 mg, Fat 12 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 855.7 mg, Sugar 4.5 g

SUMMER PICNIC MACARONI SALAD



Summer Picnic Macaroni Salad image

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

1 lb salad macaroni (cooked)
1 cup frozen peas
4 sweet pickles, finely minced (baby gherkins)
1/2 cup diced celery
1/2 cup diced sweet onion
6 ounces albacore tuna in water, drained
1 cup sharp cheddar cheese, cubed (about 1/4-inch pieces)
1 cup mayonnaise
granulated sugar
white vinegar
salt and pepper

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

YUMMY SUMMER PICNIC SALAD



Yummy Summer Picnic Salad image

Yummy summer picnic salad. Chill before serving.

Provided by Susie

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni
⅓ cup mayonnaise
⅓ cup Italian-style salad dressing
1 tablespoon prepared yellow mustard
2 cups cucumber, peeled and thinly sliced
2 cups diced tomato
½ cup diced green bell pepper
¼ cup chopped green onion
1 teaspoon salt
⅛ teaspoon ground black pepper
2 (5 ounce) cans tuna, drained
1 hard-boiled egg, chopped

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.
  • Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 51.3 g, Cholesterol 78.8 mg, Fat 23.3 g, Fiber 4 g, Protein 26.8 g, SaturatedFat 3.8 g, Sodium 1110.9 mg, Sugar 6.5 g

SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)

Provided by Kozmic Blues

Categories     One Dish Meal

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb tri-colored pasta (I've used shells or spiral shaped)
1 cup chopped broccoli
1 cup chopped red pepper
1 cup asparagus, cut into 1 inch pieces
1/4 cup pitted and chopped kalamata olive
1/4 cup shredded cheddar cheese
1/2 cup cubed marinated mozzarella cheese (optional)
1/4 cup yellow mustard
1/4 cup white vinegar
2 tablespoons mayonnaise
3/4 cup sugar
3/4 cup vegetable oil or 3/4 cup canola oil
salt and pepper

Steps:

  • Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  • Cook pasta until al dente.
  • Rinse with cold water and drain.
  • Toss pasta with chopped vegetables.
  • Mix first 5 ingredients of dressing, and slowly whisk in oil.
  • Season with salt and pepper to taste.
  • Toss dressing with pasta and vegetables.
  • Chill until ready to serve.

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