Sylvias Picnic Macaroni Salad Recipes

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OLD-FASHIONED PICNIC MACARONI SALAD



Old-Fashioned Picnic Macaroni Salad image

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

1 lb elbow macaroni, cooked in boiling salted water until al dente and drained
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped red onions or 1/2 cup scallion
1 1/2 cups chopped celery
1/2 cup chopped sweet pickle (about 6 small pickles)
1 medium red bell peppers or 1 medium yellow bell pepper, chopped
1 1/2 cups mayonnaise
2 tablespoons milk
1 tablespoon prepared yellow mustard
2 teaspoons celery seeds
2 teaspoons sweet paprika

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



Picnic Macaroni Salad image

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

1 (16 ounce) package macaroni
1 ½ cups ranch dressing
½ cup mayonnaise
1 (6 ounce) can small pitted black olives, juice reserved
1 tablespoon garlic powder
1 tablespoon adobo seasoning
ground black pepper to taste
2 (6 ounce) cans solid white tuna, drained and crumbled
1 small red bell pepper, chopped

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

PICNIC PASTA SALAD



Picnic Pasta Salad image

Provided by Trisha Yearwood

Time 25m

Yield 8 servings

Number Of Ingredients 10

Kosher salt and freshly cracked black pepper
1 pound orecchiette pasta
2 lemons
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 cup walnuts, toasted
3/4 cup dried apricots, thinly sliced
1/4 cup fresh lemon thyme leaves
3 tablespoons fresh mint, torn
1 small head radicchio, thinly sliced

Steps:

  • Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
  • Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
  • When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

SYLVIA'S PICNIC MACARONI SALAD



Sylvia's Picnic Macaroni Salad image

Found in a community Cookbook, and made variations to fit our tastes. It is a hit with all the family. This is the best salad to take on picnics. Best made the day before, as the flavors blend so nicely. This recipe easily multiplies for larger groups.

Provided by CookingMonster

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups cooked macaroni
1 cup chopped ham (leftover ham or canned ham)
2 tablespoons chopped green onions
2 tablespoons chopped radishes
2 tablespoons chopped celery
2 tablespoons sweet gherkins
2 hard-boiled eggs, diced
2 tablespoons chopped cheddar cheese or 2 tablespoons colby cheese
1 -1 1/2 cup mayonnaise
1 teaspoon dried dill weed or 1 teaspoon fresh dill weed

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.

Nutrition Facts : Calories 223.9, Fat 13.1, SaturatedFat 2.6, Cholesterol 71.6, Sodium 526.7, Carbohydrate 18.6, Fiber 0.7, Sugar 2.7, Protein 8.2

SYLVIA'S MACARONI AND CHEESE RECIPE - (3.8/5)



Sylvia's Macaroni And Cheese Recipe - (3.8/5) image

Provided by á-174942

Number Of Ingredients 9

12 ounces elbow macaroni - (abt 2 1/2 cups)
3 tablespoons butter or margarine
1 1/2 cups milk divided
2 large eggs lightly beaten
8 ounces grated cheddar cheese - (abt 2 cups) divided
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon sugar
1/2 teaspoon yellow food coloring (optional)

Steps:

  • Preheat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot. This recipe yields 8 servings.

PICNIC MACARONI SALAD



Picnic Macaroni Salad image

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

2 packages (16 ounces each) elbow macaroni, cooked and drained
8 medium carrots, chopped
2 medium tart green apples, chopped
2 medium green peppers, chopped
2 small onions, chopped
3 cups mayonnaise
1/3 cup prepared mustard
1/4 cup cider vinegar
1/4 cup sugar
2 teaspoons garlic salt
2 teaspoons salt
1 teaspoon pepper
12 hard-boiled large eggs, sliced
1 teaspoon seafood seasoning

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.

THE PERFECT PICNIC PASTA SALAD



The Perfect Picnic Pasta Salad image

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

3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 pound rotini (corkscrew) pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste

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

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