3 Easy Macaroni Salads for Picnics & Potlucks (Make‑Ahead)
Shut the Front Gate Good!
Macaroni salad is one of those classic dishes that shows up everywhere—for good reason. It’s budget-friendly, feeds a crowd, and is endlessly adaptable. You might be planning a weekend picnic. You could be organizing a big family BBQ. Perhaps you need something easy to prep ahead for school lunches. In all these cases, a good pasta salad has your back.
This recipe trio offers three delicious options from one big batch of pasta. The first is a creamy Hawaiian-style version with a touch of sweetness. The second is a bold pesto-chicken and broccoli salad full of flavour and colour. The third is a hearty, indulgent twist on the classic. It is loaded like a baked potato with bacon, sour cream, and spring onions. The added ranch dressing powder takes it to another level. Each one brings something different to the table, and together they make a great mix of light, fresh, and comforting.
You’ll get 30 plus servings in total, making these perfect for large gatherings or to portion out over the week. Best of all, they’re ready in under 30 minutes and taste even better after a night in the fridge.
3 Easy Macaroni Salads
Serves: 30 plus – perfect for a family gathering or community potluck
Prep time: 10 minutes
Cook time: 8-10 minutes
Ingredients:
(Bulk amounts—adjust up or down if needed)
- 900g dried macaroni for all three salads
- I used roughly 6 heaped cups per recipe of cooked, cold macaroni. Just evenly divide all the cooked pasta.
- Hawaiian macaroni salad:
- (6 heaped cups) cooked macaroni
- 1 finely grated carrot
- 1/2 a cup of diced pineapple
- 6 slices of ham, diced
- 1 spring onion finely chopped
- 1/2 a red pepper/capsicum
- creamy dressing (see recipe below)
- Pesto‑chicken & broccoli salad:
- (6 heaped cups) cooked macaroni
- 1 cup diced or shredded cooked chicken
- 1 head of blanched or lightly steamed broccoli florets
- 190 g (about 1 to 1½ cups) basil pesto
- Loaded Ranch salad:
- (6 heaped cups) cooked macaroni
- (about 6-8 rashers) cooked, crumbled bacon, chopped
- 2 spring onions, thinly sliced
- creamy dressing (see recipe below)
Method:
- Cook the macaroni in a big pot of well‑salted boiling water until just tender (al dente), about 8‑10 minutes. Drain and rinse under cold water to cool it down and stop it sticking. Leave to drain well, you don’t want extra water in your salads.
- Divide the cooled pasta into three large bowls—one for each salad variety.
- For the Hawaiian salad: Stir through your grated carrot, ham, pineapple, peppers, and spring onions. Make up the dressing and stir through the salad. Adjust seasoning to taste.
- For the pesto‑chicken & broccoli salad: Combine the pasta with the diced chicken and broccoli. Fold through the pesto. Adjust seasoning to taste.
- For the Loaded Ranch salad: Mix the pasta, bacon, spring onions, and sour cream dressing. Gently stir until it’s all evenly coated. Adjust seasoning to taste. I think this salad would be really nice to have chopped crisp lettuce through it. I would use Cos or Romaine lettuce.
- Chill well, ideally at least an hour, to let the flavours settle in. Serve cold or at cool temperature.
Farmers Wife Kitchen Tips
- Cook early, assemble later: Make the pasta up to a day ahead. Toss in a small drizzle of oil and refrigerate. Split and dress them just before serving to keep everything fresh and vibrant.
- Freezer hack: Leftover plain cooked pasta freezes well. Lay portions on a baking tray to freeze solid, then bag it—great for quick salads or soups next time.
- Stretch it further: This feeds 20 easily—if you’re serving fewer, halve the quantities. Or feed more by plumping up with extra seasonal vegetables.
- Keep colours bright: Don’t overcook broccoli—it should be bright green and still crisp. That keeps the pesto salad fresh-looking and full of flavour.
Serving Suggestion
- Great for BBQs, shared lunches, picnics or make-ahead weekday meals.
- Serve alongside grilled meats, sausages, or veggie skewers.
- Leftovers are excellent in wraps or school lunches the next day.
Variations
- Vegetarian Pesto Salad: Swap chicken for chickpeas or grilled tofu.
- Tropical Twist: Add a pinch of chilli flakes and lime juice to the Hawaiian salad.
- Gluten-Free: Use gluten-free pasta and ensure pesto and bacon are gluten-free.
- Dairy-Free: Use plant-based mayo, yoghurt, and cheese alternatives.
There is Something for Everyone!
Whether you’re feeding the whole crew on a Sunday, try these three easy macaroni salads. Or if you just want something simple to prep for lunches, these salads are perfect. They are a brilliant way to get it done with minimal fuss. Each one brings its own flavour—creamy, herby, or hearty—and together they’ll fill up the biggest serving bowl on the table.
They’re the kind of recipes you can return to again and again, tweaking with what’s in the fridge or garden. Make a big batch, chill them well, and you’ve got reliable, crowd-pleasing kai ready to go.
If you try them, I’d love to hear which one disappears first!
Each recipe is a little bit different. Whether you like your salad creamy and classic, you prefer it fresh with veggies, or you enjoy a fun twist. There’s something here for you. I love having a few variations up my sleeve. This way, I can keep the family happy and the meals exciting. I achieve this without spending a fortune or a heap of time in the kitchen.
👉 Watch my full video here: 3 Quick Macaroni Salad Recipes | Shut the Front Gate Good!
In the video, I walk you step by step through making all three salads. You’ll see just how quick they are to put together. I’ll share a few of my tips for making them ahead of time. This way, the flavours really shine.
Other Recipes and Links
Add some lovely fresh, soft buns to go with your side salads: The Fluffiest Cheese and Ham Bread Rolls
or a lovely loaf of my easy: Beginner-Friendly Focaccia Bread | Step-by-Step Homemade Recipe
3 Easy Macaroni Salads for Picnics & Potlucks (Make‑Ahead)
Ingredients
Base recipe
- 900 g dried macaroni for all three salads
- I used 6 heaped cups per recipe of cooked cold macaroni
Hawaiian macaroni salad:
- 6 heaped cups cooked macaroni
- 1 carrot finely grated
- ½ cup pineapple diced
- 6 slices ham diced
- 1 spring onion finely chopped
- ½ a red pepper/capsicum diced
Creamy Dressing
- ½ cup mayonnaise
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dijon mustard
- 2 Tbsp apple cider vinegar
- pinch salt to taste
Pesto‑chicken & broccoli Salad:
- 6 heaped cups cooked macaroni
- 1 cup cooked chicken diced or shredded
- 1 head of blanched or lightly steamed broccoli florets
- 190 gram jar about 1 to 1½ cups basil pesto I made mine fresh (see notes below on how)
Loaded ranch macaroni salad:
- 6 heaped cups cooked macaroni
- 6-8 rashes cooked bacon chopped
- 2 spring onions thinly sliced
- head of finely chopped cos lettuce optional
- ½ pepper/capsicum diced, optional
- pinch of salt and pepper to taste
Creamy Dressing
- ¼ cup mayonnaise
- ½ cup sour cream
- 4 tsp ranch powder see the linked recipe in the blog
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 Tbsp milk you could use water
Instructions
Prepare each variation as follows
- Cook the macaroni in a big pot of well‑salted boiling water until just tender (al dente), about 8‑10 minutes. Drain and rinse under cold water to cool it down and stop it sticking. Leave to drain well, you don't want extra water in your salads.
- Divide the cooled pasta into three large bowls—one for each salad variety.
- For the Hawaiian salad: Stir through your grated carrot, ham, pineapple, peppers, and spring onions. Make up the dressing and stir it through the salad. Adjust seasoning to taste.
- For the pesto‑chicken & broccoli salad: Combine the pasta with the diced chicken and broccoli. Fold through the pesto. Adjust seasoning to taste.
- For the Loaded Ranch salad: Mix the pasta, bacon, spring onions, and sour cream dressing. Gently stir until it’s all evenly coated. Adjust seasoning to taste. I think this salad would be really nice to have chopped crisp lettuce through it. I would use cos or romaine lettuce.
- Chill well, ideally at least an hour, to let the flavours settle in. Serve cold or at cool temperature.
