Macaroni Picnic Salad

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Macaroni Picnic Salad

Recipe type: Yield: 4-7 Prep time: Cook time: Total time:

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 macaroni
3/4 cup extra sharp cheddar cheese, cubed small
1 cup bread and butter pickles, chopped
1- 12 oz. package frozen peas, thawed
1 red bell pepper, chopped
6 green onions + green tops, chopped
2 stalk celery, chopped
1 large carrot, peeled and chopped fine
1 lb bacon, fried, cooled, blotted and chopped
5 eggs, hard boiled and chopped

1 package dry Ranch salad dressing mix
1 cup real mayonnaise (I use Hellmann’s)
1/3 cup sugar
1/2 cup grated Parmesan cheese
1/4 cup sweet pickle juice
2 Tablespoons mustard
2 teaspoons Tony Cachare’s Creole seasoning
generous amount of freshly ground black pepper


  1. 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.

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