macaroni picnic salad

Share on FacebookPin on PinterestTweet about this on TwitterShare on Tumblr


This is sort of a combination of Knott’s Berry Farm’s Pea Salad and Minnesota Macaroni Picnic Salad. I decided to mix it up…and ended up with the best macaroni salad I’ve ever had. If I do say so myself. And I do 😉

~ macaroni picnic salad ~

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

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.



You may enjoy these related posts:

  89 comments for “macaroni picnic salad

Leave a Reply

Your email address will not be published. Required fields are marked *