3 Easy Macaroni Salads for Picnics & Potlucks (Make‑Ahead)
Feeds a crowd with three delicious pasta salad variations: Hawaiian, pesto-chicken & broccoli, and loaded baked potato style. Perfect for summer gatherings!
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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.
Notes
How I made my quick pesto
In a food processor, add a bunch of fresh basil, 1/2 cup of grated parmesan cheese, two cloves of garlic, and roughly 6 tablespoons of oil. I used the 'The Good Oil' sunflower oil. Blend until smooth. Add a little more oil if the mix is not coming together.
Servings: 30 servings