Fresh, easy, and made for sunshine, Picnic Ready Salads are perfect for outdoor meals 
Ingredients
Macaroni Salad
Dressing
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons granulated sugar
1 tablespoon dijon mustard
1 ½ tablespoons apple cider vinegar
1 teaspoon salt, plus additional for boiling the pasta according to package
½ teaspoon garlic powder
¼ teaspoon black pepper
Macaroni Salad
12 ounces elbow macaroni noodles, about ¾ of a 16-ounce box
½ cup red bell pepper, diced ½ inch (from ½ large pepper)
½ cup celery, sliced ¼ inch thick (from 1-2 large stalks)
⅓ cup red onion, diced ¼ inch (from ½ medium onion)
¼ cup carrot, finely shredded (from 1 large carrot)
1 large hard-boiled egg, finely chopped
Waldorf Salad
Dressing
½ cup heavy whipping cream
¼ cup mayonnaise
Salad
1 cup Granny Smith apples diced and cored with the skin left on
1 cup Gala apples diced and cored with the skin left on
¾ cup celery finely diced
½ cup green seedless grapes halved, 3 to 4 extra halved grapes for an optional garnish
½ cup red seedless grapes halved, 3 to 4 extra halved grapes for an optional garnish
½ cup chopped walnuts
1 tablespoon lemon juice
1 tablespoon granulated sugar
Deviled Egg Pasta Salad
8 ounces elbow macaroni pasta, cooked and drained according to package directions
6 large hard-boiled eggs, peeled (check out our perfect hard-boiled eggs recipe)
1¼ cups mayonnaise
2½ tablespoons prepared yellow mustard
1 teaspoon kosher salt
¾ teaspoon smoked paprika, divided into ½ and ¼ teaspoons
½ cup red onion, finely diced
1 medium stalk of celery, diced (½ cup)
1 small green onion, thin sliced (optional garnish)
Olive Garden Salad
Salad
6 cups iceberg lettuce, chopped
1 cup whole pitted black olives, drained
1 cup red onion, thinly sliced
4 medium firm Roma tomatoes, sliced
1 cup seasoned croutons
6 whole pepperoncini peppers
¼ cup parmesan cheese, fresh grated
Dressing
⅔ cup olive oil, extra virgin
⅓ cup white wine vinegar
3 tablespoons water
2 tablespoons mayonnaise
1 tablespoon granulated sugar
2 teaspoons garlic, fresh minced
2 teaspoons lemon juice
1½ teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes
Elote Corn Salad
4 cups frozen corn, thawed
1 tablespoon salted butter
¼ teaspoon ground cumin
¼ teaspoon chipotle chili powder
¼ teaspoon black pepper
¼ teaspoon salt
½ red onion, diced
⅓ bunch cilantro, chopped
1 lime, juiced
⅓ to ½ cup Mexican crema, see recipe below
1 jalapeño, seeded and diced (optional)
½ cup cotija cheese, crumbled
Mexican Crema
½ cup mayonnaise
½ cup heavy cream
1 tablespoon lime juice
¼ teaspoon chipotle chili powder
⅛ teaspoon salt
Apple Slaw
Dressing
½ cup mayonnaise
⅓ cup sour cream
2 tablespoons honey
2 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
Slaw
6 cups coleslaw mix, from a 16-ounce bag
2 large red apples, cored and cut into julienned strips (approximately 2 cups)
½ cup matchstick carrots
½ cup sliced green onions
½ cup dried cranberries
½ cup slivered almonds