why make this recipe
Picnic Ready Salads are perfect for any outdoor gathering. They are easy to make, transport, and serve. Plus, you can prepare them ahead of time, allowing you to enjoy your picnic without last-minute stress. These salads are also colorful, filled with fresh ingredients, and appealing to kids and adults alike.
how to make Picnic Ready Salads
Ingredients:
Macaroni Salad:
- 12 ounces elbow macaroni noodles
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons granulated sugar
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup red bell pepper (diced)
- 1/2 cup celery (sliced)
- 1/3 cup red onion (diced)
- 1/4 cup carrot (shredded)
- 1 large hard-boiled egg
Waldorf Salad:
- 1/2 cup heavy whipping cream
- 1/4 cup mayonnaise
- 1 cup Granny Smith apples (diced)
- 1 cup Gala apples (diced)
- 3/4 cup celery (diced)
- 1/2 cup green seedless grapes (halved)
- 1/2 cup red seedless grapes (halved)
- 1/2 cup walnuts (chopped)
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
Deviled Egg Pasta Salad:
- 8 ounces elbow macaroni pasta
- 6 hard-boiled eggs
- 1 1/4 cups mayonnaise
- 2 1/2 tablespoons yellow mustard
- 1 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 1/2 cup red onion (diced)
- 1 stalk celery (diced)
- green onion (optional)
Olive Garden Salad:
- 6 cups iceberg lettuce (chopped)
- 1 cup black olives (drained)
- 1 cup red onion (sliced)
- 4 Roma tomatoes (sliced)
- 1 cup croutons
- 6 pepperoncini
- 1/4 cup Parmesan cheese
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 3 tablespoons water
- 2 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons garlic
- 2 teaspoons lemon juice
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Elote Corn Salad:
- 4 cups frozen corn
- 1 tablespoon salted butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 red onion (diced)
- 1/3 bunch cilantro (chopped)
- 1 lime (juiced)
- 1/3 to 1/2 cup Mexican crema
- 1 jalapeño (optional)
- 1/2 cup cotija cheese
Apple Slaw:
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups coleslaw mix
- 2 red apples (julienned)
- 1/2 cup matchstick carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
Directions:
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Macaroni Salad: Cook the elbow macaroni according to package instructions. Drain and cool. In a bowl, combine mayonnaise, relish, sugar, mustard, vinegar, salt, garlic powder, and black pepper. Mix in the cooled macaroni and the diced vegetables. Finally, add the chopped hard-boiled egg and stir gently.
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Waldorf Salad: Whip the heavy cream until soft peaks form. Fold it into the mayonnaise along with lemon juice and sugar. Add diced apples, celery, and grapes. Toss in the walnuts for a crunchy bite.
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Deviled Egg Pasta Salad: Mix the cooked elbow macaroni with chopped hard-boiled eggs. In a separate bowl, combine the mayonnaise, mustard, kosher salt, and smoked paprika. Pour this mixture over the pasta and stir in the diced onion and celery.
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Olive Garden Salad: Toss together the iceberg lettuce, black olives, red onion, and tomatoes. In another bowl, whisk together olive oil, white wine vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes. Pour the dressing over the salad and mix well. Add croutons and pepperoncini before serving.
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Elote Corn Salad: In a skillet, melt salted butter and add the corn. Cook until heated through. Stir in cumin, chipotle chili powder, black pepper, salt, diced red onion, and cilantro. Squeeze lime juice over the mixture and mix in Mexican crema and cotija cheese. Add the jalapeño if desired.
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Apple Slaw: In a large bowl, whisk together mayonnaise, sour cream, honey, apple cider vinegar, salt, and black pepper. Add coleslaw mix and toss until well coated. Stir in julienned apples, matchstick carrots, sliced green onions, dried cranberries, and slivered almonds.
how to serve Picnic Ready Salads
Serve these salads in a large bowl or in individual containers for easy serving. They are great with a side of crispy chips and a refreshing drink. Lay out a picnic blanket, and enjoy the colorful spread under the sun!
how to store Picnic Ready Salads
Store any leftover salads in airtight containers in the refrigerator. Most salads will stay fresh for up to three days. Make sure to keep the dressing separate if possible to maintain the crispness of the greens.
tips to make Picnic Ready Salads
- Use fresh, seasonal ingredients for the best flavors.
- Chill salads before serving for a refreshing taste.
- For crunch, add nuts or seeds just before serving.
- Adjust the seasonings to your taste—add more herbs or spices if you like!
- Make salads a day ahead for easy prep.
variation
Feel free to switch up the ingredients based on your preferences. Use different types of pasta for the salads, mix in whatever veggies you have on hand, or substitute proteins like chicken or tuna for extra heartiness.
FAQs
Can I make these salads ahead of time?
Yes, most of these salads can be made a day in advance. Just store them in the fridge until you’re ready to serve.
Are these salads gluten-free?
To make them gluten-free, use gluten-free pasta and check the other ingredients for gluten.
Can I add protein to these salads?
Absolutely! Adding grilled chicken, ham, or beans can make the salads more filling and nutritious.
Picnic Ready Salads
Ingredients
Method
- Cook the elbow macaroni according to package instructions. Drain and cool.
- In a bowl, combine mayonnaise, relish, sugar, mustard, vinegar, salt, garlic powder, and black pepper.
- Mix in the cooled macaroni and the diced vegetables.
- Finally, add the chopped hard-boiled egg and stir gently.
- Whip the heavy cream until soft peaks form.
- Fold it into the mayonnaise along with lemon juice and sugar.
- Add diced apples, celery, and grapes.
- Toss in the walnuts for a crunchy bite.
- Mix the cooked elbow macaroni with chopped hard-boiled eggs.
- In a separate bowl, combine the mayonnaise, mustard, kosher salt, and smoked paprika.
- Pour this mixture over the pasta and stir in the diced onion and celery.
- Toss together the iceberg lettuce, black olives, red onion, and tomatoes.
- In another bowl, whisk together olive oil, white wine vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes.
- Pour the dressing over the salad and mix well.
- Add croutons and pepperoncini before serving.
- In a skillet, melt salted butter and add the corn.
- Cook until heated through.
- Stir in cumin, chipotle chili powder, black pepper, salt, diced red onion, and cilantro.
- Squeeze lime juice over the mixture and mix in Mexican crema and cotija cheese.
- Add the jalapeño if desired.
- In a large bowl, whisk together mayonnaise, sour cream, honey, apple cider vinegar, salt, and black pepper.
- Add coleslaw mix and toss until well coated.
- Stir in julienned apples, matchstick carrots, sliced green onions, dried cranberries, and slivered almonds.