Old Fashioned Picnic Macaroni Salad Recipes

OLD FASHIONED MACARONI SALAD

Steps:

• Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

OLD-FASHIONED PICNIC MACARONI SALAD

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.

OLD-FASHIONED MACARONI SALAD

Steps:

• To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
• While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
• In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
• In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

CLASSIC MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

GRANDMA'S 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 well; rinse with cold water and drain again.
• Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
• Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

OLD FASHIONED MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Pour in elbow macaroni and cook until very tender.
• Drain completely but don't rinse.
• Stir a little mayonnaise into the macaroni to keep it from sticking.
• Cool completely.
• Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar in a small bowl and mix well. Taste and adjust seasoning and sweetness.
• Put the cooled macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
• Pour mayonnaise mixture over and stir gently to combine.
• Cover with plastic wrap and chill overnight if time permits.
• Add a little more dressing if necessary before serving
• Store in the refrigerator for up to 5 days - keep chilled if you are bringing it to a cookout or picnic.

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.