Potluck Macaroni Salad Recipes

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POTLUCK MACARONI SALAD

Traditionally a side dish, the addition of baked beans to macaroni salad turns this wonderful salad into a complete main course. This recipe makes enough to serve a crowd, so take it to your next picnic supper, you'll be glad you did. Recipe came from mealtime.org.

Provided by Judith N.

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8



Potluck Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain well.
  • In large bowl, combine macaroni and beans; toss to combine.
  • Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
  • Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
  • Garnish with the basil or parsley before serving.
  • NOTE: Recipe may be reduced to 6 servings.
  • Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.

Nutrition Facts : Calories 201.4, Fat 0.9, SaturatedFat 0.2, Sodium 359.2, Carbohydrate 43, Fiber 6.2, Sugar 11.3, Protein 8.5

6 ounces uncooked elbow macaroni (1 1/2 cups)
1 (28 ounce) can baked beans, preferably barbecue-seasoned,undrained
1 1/2 cups sliced celery
1 1/2 cups chopped red onions
1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or 1/3 cup fresh parsley leaves
basil or parsley sprig

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