Picnic Macaroni Salad

For those of you planning out your Easter menu I have the perfect salad for you to make!

My Picnic Macaroni Salad is my easy go to dish whenever I’m in the mood for a creamy pasta salad.

I love a good pasta salad. Here’s the links to my Italian Pasta Salad, Greek Pasta Salad, and my Hawaiian Mac.

I have more pasta salads in my recipe section.

What I love about this pasta salad is it’s really simple to throw together, and it’s also meatless for our vegetarian food lovers.

Mayonnaise, whole milk, lots of veggies and spices.

That’s all you’ll need to make this salad.

First, I start by cooking my macaroni according to package directions.

Drain the pasta, then rinse in cold water, drain it again, and coat in a little olive oil.

I coat my pasta in a little olive oil to prevent it from sticking and to add another layer of flavor.

I love extra virgin olive oil!

Yes, you need to rinse the pasta. I always rinse my pasta.

Cold water for cold dishes, hot water for hot dishes like spaghetti.

Secondly, while our pasta is cooking we can make our dressing which is mayonnaise, whole milk, vinegar, spices, and a little Tabasco if desired.

I always add a splash of Tabasco or more. It’s really up to you if you like things a little spicy.

Start off with a teaspoon and taste the dressing. Add more if needed up to around a tablespoon.

Lastly, toss your pasta with the dressings, mix well.

Add the veggies to the pasta and toss it all until mixed well.

I like to make my salad the night before so all of the flavors can develop.

At least chill the pasta in the refrigerator for a few hours before serving.

You can add a little extra mayo and milk to thin if desired the next day.

Enjoy.

Picnic Macaroni Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6-10

Ingredients:

1 lb macaroni noodles, cooked according to package directions

1 1/2 cup mayonnaise

1/2 cup whole milk

1/2 cup bell peppers, mixed, chopped

1/2 cup red onion, diced small

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/4 cup Italian parsley, minced

2 tablespoons apple cider vinegar

1 tablespoon Tabasco (optional)

1 tablespoon creole seasoning

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon celery salt

extra virgin olive oil

Directions:

Mix seasoning blend together and set aside.

Cook macaroni according to package directions, drain, rinse in cold water, drain again.

Coat macaroni lightly with extra virgin olive oil.

Mix mayonnaise, vinegar, milk, spices, and Tabasco together in a bowl.

In another large bowl add macaroni, cover with dressing mixture. Mix well.

Toss in veggies, toss until well blended.

Refrigerate until ready to serve.