Old-Fashioned Picnic Macaroni Salad
photo by jennifer6536
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 453.59 g elbow macaroni, cooked in boiling salted water until al dente and drained
- 29.58 ml olive oil
- 4.92 ml salt
- 4.92 ml freshly ground black pepper
- 118.29 ml chopped red onions or 118.29 ml scallion
- 354.88 ml chopped celery
- 118.29 ml chopped sweet pickle (about 6 small pickles)
- 1 medium red bell peppers or 1 medium yellow bell pepper, chopped
- 354.88 ml mayonnaise
- 29.58 ml milk
- 14.79 ml prepared yellow mustard
- 9.85 ml celery seeds
- 9.85 ml sweet paprika
directions
- 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.
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