Macaroni Picnic Salad
A perfect side dish for the summer, whether it’s a backyard barbecue or a gathering for a picnic! A easy to make and quick addition to meals, it’ll be perfect to whip up before seeing family and friends.
1-16 oz. package elbow macaroni3/4 cup extra sharp cheddar cheese, cubed small1 cup bread and butter pickles, chopped1- 12 oz. package frozen peas, thawed1 red bell pepper, chopped6 green onions + green tops, chopped2 stalk celery, chopped1 large carrot, peeled and chopped fine1 lb bacon, fried, cooled, blotted and chopped5 eggs, hard boiled and choppedDressing:1 package dry Ranch salad dressing mix1 cup real mayonnaise (I use Hellmann’s)1/3 cup sugar1/2 cup grated Parmesan cheese1/4 cup sweet pickle juice2 Tablespoons mustard2 teaspoons Tony Cachare’s Creole seasoninggenerous amount of freshly ground black pepper
- Cook pasta according to package directions. Allow to cool. Boil , chop and cool eggs at the same time. Combine all salad ingredients. Combine all dressing ingredients. Mix together. Chill in refrigerator until ready to serve.