Moms Seafood Pasta Salad For A Crowd Recipes

MOM'S SEAFOOD PASTA SALAD FOR A CROWD

My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.

Provided by NOLLEEZ

Categories Tuna Salad

Time 3h25m

Yield 16

Number Of Ingredients 8

Mom's Seafood Pasta Salad for a Crowd image

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 49.9 g, Cholesterol 48.7 mg, Fat 19.9 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 3.3 g, Sodium 380.5 mg, Sugar 6.3 g

Ingredients

1 (32 ounce) package dried small pasta shells
4 stalks celery, chopped
4 green onions, chopped
½ (16 ounce) bottle French dressing
½ (16 ounce) bottle thousand island dressing
½ cup mayonnaise
2 (5 ounce) cans water packed tuna, drained and flaked
2 (6 ounce) cans tiny shrimp, drained

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

Provided by MHudson

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

My Mom's Awesome Macaroni Salad (enough to feed a crowd!) image

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 31.6 g, Cholesterol 162 mg, Fat 40.2 g, Fiber 1.5 g, Protein 18.4 g, SaturatedFat 6.5 g, Sodium 451.1 mg, Sugar 2.5 g

Ingredients

1 (16 ounce) package elbow macaroni
2 ½ cups mayonnaise
¼ cup white vinegar
1 ½ teaspoons seasoned salt, or to taste
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
2 (5 ounce) cans chunk light tuna in water, drained and flaked
2 (4 ounce) cans baby shrimp, drained
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
4 hard-boiled eggs, chopped
2 hard-boiled eggs, sliced
1 pinch paprika

PASTA SALAD FOR A CROWD

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

Pasta Salad for a Crowd image

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

Ingredients

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

MOM'S SEAFOOD PASTA SALAD FOR A CROWD

My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.

Provided by NOLLEEZ

Categories Tuna Salad

Time 3h25m

Yield 16

Number Of Ingredients 8

Mom's Seafood Pasta Salad for a Crowd image

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 49.9 g, Cholesterol 48.7 mg, Fat 19.9 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 3.3 g, Sodium 380.5 mg, Sugar 6.3 g

Ingredients

1 (32 ounce) package dried small pasta shells
4 stalks celery, chopped
4 green onions, chopped
½ (16 ounce) bottle French dressing
½ (16 ounce) bottle thousand island dressing
½ cup mayonnaise
2 (5 ounce) cans water packed tuna, drained and flaked
2 (6 ounce) cans tiny shrimp, drained

EASY PASTA SALAD FOR A CROWD

Spinach, peppers and onions mingle with tangy feta cheese in this simple pasta salad. Feel free to make it ahead of time, so it's ready when you are.-Jacquelyn Saintjohn, Cambridge, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 8

Easy Pasta Salad for a Crowd image

Steps:

Cook pasta according to package directions. In a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water; add to the spinach mixture. Toss to coat. Refrigerate until serving.

Nutrition Facts :

Ingredients

1 package (14-1/2 ounces) multigrain penne pasta
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) ranch salad dressing
6 green onions, chopped
1 small red onion, chopped
1 cup (4 ounces) crumbled feta cheese

More about "moms seafood pasta salad for a crowd recipes"

CLASSIC PASTA SALAD RECIPE - THE SEASONED MOM

Web May 13, 2019 First, boil 1 box (16 ounces) of rotini pasta. Rinse the pasta under cold water. This is important to stop the cooking process, to cool …
From theseasonedmom.com
4.5/5 (2)
Total Time 20 mins
Category Side Dish
Calories 203 per serving

In a large bowl, combine cooled pasta with vegetables. Add half of the salad dressing (about 12 ounces) and toss to combine.
Cover and refrigerate for at least 3-4 hours, or overnight. Just before serving, stir the salad and add more Italian dressing, as desired.

Moms Seafood Pasta Salad For A Crowd Recipes

MOM'S SEAFOOD PASTA SALAD FOR A CROWD

My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

PASTA SALAD FOR A CROWD

MOM'S SEAFOOD PASTA SALAD FOR A CROWD

My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.

EASY PASTA SALAD FOR A CROWD

Spinach, peppers and onions mingle with tangy feta cheese in this simple pasta salad. Feel free to make it ahead of time, so it's ready when you are.-Jacquelyn Saintjohn, Cambridge, Massachusetts

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