Good recipe for a macaroni salad at a bbq?

Having a party in a couple of weeks, need a recipe for a good macaroni salad.





Thanks!Good recipe for a macaroni salad at a bbq?
3 hard boiled eggs


3 cups macaroni (elbows or spirals) - cooked el dente, drained and rinsed with cold water


1/2 (10 ounce) package frozen green peas


2 (6 ounce) cans tuna, drained


1/4 cup mayonnaise


1/4 teaspoon salt


1/8 teaspoon black pepper


1 teaspoon cider vinegar





Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl flake the tuna,add vinegar, salt and pepper, mix well. Peel eggs and dice them into the bowl. Add the macaroni and peas. Mix well with a wooden spoon. Taste and Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.





Stir to freshen. YUMGood recipe for a macaroni salad at a bbq?
3 Cups of Cooked large or medium elbow macaroni's


1 Cup prepared salad dressing


1/2 Cup celery thinly sliced


1/4 Cup ripe black olives thinly sliced


2 Cups cooked diced grilled chicken (optional)





In medium bowl stir together all ingredience until blended well. Chill and garnish as desired








*If you need more macaroni salad just double or triple this recipe and you will be just fine with the amount. This is only for about 3 people or less. Each person having about one cup each.


Here are other recipe sites I use that are great:





www.foodnetwork.com


www.allcooks.com
1 (12 ounce) package elbow macaroni


1 (15 ounce) can marinara sauce


1 1/2 cups chopped celery


1 cup sweet pickle relish


1 (4 ounce) can sliced black olives


1 small red onion, chopped


1 1/2 cups mayonnaise


1 teaspoon chili powder





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. Put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. Cover and chill for at least 2 hours before serving
1 box elbow macaroni


1/2 cup mayo


1 Tablespoon Dijon mustard


1 pkg imitation crab


1 can peas


1/2 of an onion (chopped)





After you cook and cool the pasta mix in all the ingredients. The crab should be bite size pieces or chop them up smaller. Chill in fridge for at least an hour.
1 pound box of noodles


2-3 hard boiled eggs


Garlic Salt


Pepper


5 sweet gerkin pickles


1 shot or so Gerkin juice from pickles.


Brown Mustard


Mayo, Helmans works best for me








Boil noodles, mince the eggs and pickles. Mix into bowl minus noodles. Season as needed. Doesn't take much of spices, but a good bit of mayo. A lot of it is about taste. Add a little, taste it. Sorry this isn't like what you would find in a cook book with everything exact, but I make it off of taste.
I am not good with measurements so here goes:





1 Bag colored noodles


1 Bottle poppy seed dressing


1 Block of cheese ( I buy the pre packaged then cut it up into small pieces myself.


1 Jar of green olives.








This is plain and simple and every time I make it everyone enjoys it.
here is a different twist on the same old macaroni salad. Try this sometime


Tortellini Salad with Caesar Dressing





9 ounces refrigerated cheese tortellini


2 cups small broccoli florets


1 medium tomato, seeded, coarse chopped





Dressing:


1/2 cup sour cream


1/3 cup water


1/4 cup white wine vinegar


1 package dry Caesar salad dressing mix





Cook tortellini according to package directions; add broccoli during last 30 seconds. Rinse with cold water and drain.





Meanwhile, stir together all dressing in small bowl with wire whisk until creamy. If thinner consistency is desired, stir in additional water.





Combine cooked pasta, broccoli and tomato in large bowl; toss gently. Pour 1/2 cup dressing over salad, tossing lightly to coat.





Cover and refrigerate for 2 hours. Serve with additional dressing if desired.





Serves 4.