Macaroni Salads Are an Ideal Food for Summer Picnics and BBQs

Macaroni salad is an ideal summer food. It is easy to fix, travels well, and goes with all types of picnic and BBQ foods.

Macaroni salad is easy to prepare and is a perfect complement to a summertime picnic or barbeque. It’s typical for someone to bring a macaroni salad to any summer gathering. It might be Great Grandma’s recipe or even a takeout from the deli, and it is always eaten.

With macaroni salad, there is an endless supply of ingredients that can be added. Tuna and macaroni salad recipes are part of almost every North American picnic or BBQ menu and are a great addition to a pot luck table. You can also add shrimp, ham, or other favorite meat. Vegetables such as broccoli, carrots, or red or green peppers make a colorful addition.

� Tips:
� Add more fiber by using whole wheat macaroni. You may want to cook it just a bit longer than the package states if you are not used to whole wheat pasta.
� Add a variety of vegetables to the basic macaroni salad to add nutrients. Shredded carrots or very finely chopped broccoli work well. Try a few and see what your family likes.
� Got kids? Try using a variety of pasta shapes instead of the traditional macaroni. Wagon wheels or other fun shapes may make the kids give it a try.
� Again for kids, try chopping the vegetables into very fine pieces if your kids are not veggie eaters.
âÂ?¢ A variety of pasta shapes works for adults too. Don’t feel you have to stick to the same old macaroni shape.

Classic Macaroni Salad

� 2 cups cooked macaroni, drained, rinsed, cooled
� 2 hard-cooked eggs, chopped
� 1/4 cup chopped celery
� 1/4 cup chopped onion
� 1/3 to 1/2 cup mayonnaise or salad dressing
� 2 teaspoons sugar
� 2 teaspoons vinegar
� 1/2 teaspoon salt, or to taste
� 1/2 teaspoon prepared mustard
� pepper, to taste

Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 servings of macaroni salad.

Macaroni Salad

� 1 (16 ounce) package macaroni
� 4 eggs
� 1 cup mayonnaise
� 1/2 cup sour cream
� salt and pepper to taste
� 1/4 teaspoon ground mustard
� 2 tablespoons sweet pickle juice
� 1 cup chopped celery
� 1/2 cup chopped red onion
� 1/2 cup pimento-stuffed green olives
� 1/4 cup chopped sweet pickle
� 2 carrots, grated
� 1 green bell pepper, chopped
� 2 tablespoons celery seed

Cook pasta in a large pot of boiling water until al dente. Drain and rinse. Set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

Amish Macaroni Salad

� 2 cups uncooked elbow macaroni
� 3 hard-cooked eggs, chopped
� 1 small onion, chopped
� 3 stalks celery, chopped
� 1 small red bell pepper, seeded and chopped
� 2 tablespoons dill pickle relish
� 2 cups creamy salad dressing (e.g. Miracle Whip)
� 3 tablespoons prepared yellow mustard
� 3/4 cup white sugar
� 2 1/4 teaspoons white vinegar
� 1/4 teaspoon salt
� 3/4 teaspoon celery seed

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables and stir in macaroni until well blended. Cover and chill for at 2 hours prior to serving.

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