Old-Fashioned Picnic Macaroni Salad

READY IN: 55mins
SERVES: 10-12




  • 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.