Macaroni Salad for 100
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 100 servings.
Whenever I make this traditional pasta salad, hungry guests leave few leftovers. I've been relying on this classic recipe for years.—Marna Dunn, Bullhead City, Arizona
Ingredients
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5 to 6 pounds fully cooked ham, cubed
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5 to 6 pounds macaroni, cooked and drained
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3 pounds shredded cheddar cheese
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2 bags (20 ounces each) frozen peas, thawed
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2 bunches celery, chopped (about 12 cups)
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2 large onions, chopped (2 to 2-1/2 cups)
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2 cans (5-3/4 ounces each) pitted ripe olives, drained and sliced
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DRESSING:
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8 cups mayonnaise
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1 bottle (8 ounces) Western or French salad dressing
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1/4 cup white vinegar
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1/4 cup sugar
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1 cup half-and-half cream
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1-1/2 teaspoons onion salt
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1-1/2 teaspoons garlic salt
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1 teaspoon salt
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1 teaspoon pepper
Directions
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1.
In several large bowls, combine the first seven ingredients. In a large bowl, combine all the dressing ingredients; pour over ham mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts
1 cup: 274 calories, 22g fat (6g saturated fat), 35mg cholesterol, 607mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 9g protein.
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