Best 7 Ham And Macaroni Picnic Salad Recipes

CLASSIC MACARONI SALAD WITH HAM

Steps:

• Prepare macaroni according to package directions. Drain and rinse with cold water until cool.
• Combine macaroni and next 9 ingredients until blended. Add salt. Cover and chill at least 2 hours.

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.

HAM 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 and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

MACARONI SALAD WITH DILL AND HAM

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

PICNIC 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 and let cool completely, about 30 minutes.
• Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
• Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.

HAM AND MACARONI PICNIC SALAD

Steps:

• 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop. Set aside.2. Meanwhile, cook macaroni to desired doneness as directed on package. Drain rinse with cold water to cool.3. In large bowl, combine cooked macaroni, ham, celery, onions, pickle relish and pimientos.4. In small bowl, combine all dressing ingredients blend well. Add to salad mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 270 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 80 mg 27% * Sodium: 500 mg 21% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 1 g 4% * Sugars: 6 g * Protein: 10 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1/2 Medium-Fat Meat, 1 Fat or 2 1/2 Carbohydrate, 1/2 Medium-Fat Meat, 1 Fat

PICNIC PASTA AND HAM SALAD

Steps:

• In large bowl, stir together mayonnaise, salt and pepper.
• Add ham, cooked macaroni, cucumber, peas and onion.
• Toss to coat well.
• Cover and refrigerate until well chilled (several hours).