Macaroni Salad For 50 Recipes

MACARONI SALAD FOR A CROWD

Macaroni Salad for a Crowd image

Basic and super easy macaroni salad that I make for family gatherings. I make mine with dill relish but you could change it if you prefer the sweet. Looks good and tastes even better the next day. The more you make it, the quicker you will get. Can be served right away, or make it ahead of time and keep it in the fridge.

Provided by Crissy Soares

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked macaroni
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste

Steps:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 48.2 g, Cholesterol 323.2 mg, Fat 22.6 g, Fiber 3.9 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 691.3 mg, Sugar 2.9 g

PASTA SALAD FOR A CROWD

Pasta Salad for a Crowd image

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

Ingredients

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

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.
While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

MACARONI SALAD FOR 100

Macaroni Salad for 100 image

Whenever I make this traditional pasta salad, hungry guests leave few leftovers. I've been relying on this classic recipe for years.-Marna Dunn, Bullhead City, Arizona

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 100 servings.

Number Of Ingredients 17

Ingredients

5 to 6 pounds fully cooked ham, cubed
5 to 6 pounds macaroni, cooked and drained
3 pounds shredded cheddar cheese
2 bags (20 ounces each) frozen peas, thawed
2 bunches celery, chopped (about 12 cups)
2 large onions, chopped (2 to 2-1/2 cups)
2 cans (5-3/4 ounces each) pitted ripe olives, drained and sliced
DRESSING:
8 cups mayonnaise
1 bottle (8 ounces) Western or French salad dressing
1/4 cup white vinegar
1/4 cup sugar
1 cup half-and-half cream
1-1/2 teaspoons onion salt
1-1/2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper

Steps:

In several large bowls, combine the first seven ingredients. In a large bowl, combine all the dressing ingredients; pour over ham mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 274 calories, Fat 22g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 607mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

MACARONI SALAD FOR 50

Macaroni Salad for 50 image

Make and share this Macaroni Salad for 50 recipe from Food.com.

Provided by Shirl J 831

Categories < 60 Mins

Time 40m

Yield 50 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs cooked ham, cubed
3 lbs macaroni, cooked and drained
4 cups shredded cheddar cheese
1 (8 ounce) bag frozen peas, thawed
6 cups chopped celery
1 large chopped onion
1 (5 3/4 ounce) can pitted sliced ripe olives
1 quart mayonnaise
4 ounces western brand salad dressing
1/8 cup vinegar
1/8 cup sugar
1/2 cup light cream
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper

Steps:

Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.

Nutrition Facts : Calories 306.1, Fat 15.5, SaturatedFat 5.1, Cholesterol 42.8, Sodium 314.7, Carbohydrate 27.5, Fiber 1.4, Sugar 3, Protein 13.8

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