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Macaroni Olive Salad

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Ingredients
  Elbow macaroni 7 Ounce (1 3/4 Cups)
  Hard-cooked eggs 2
  Thinly sliced green onions 2 Tablespoon
  Finely diced celery 1⁄2 Cup (8 tbs)
  Green olives 20 , halved
  Mayonnaise 1 Cup (16 tbs)
Directions

MAKING
1. Cook pasta according to package directions; drain and rinse thoroughly to cool.
2. Don't rely on the package for correct cooking time. Start timing when the water returns to a boil. Most pastas cook in 8 to 12 minutes.
3. Combine with eggs, onion, celery and olives.
4. Add 1/2 cup of the mayonnaise and toss to coat.
5. Cover and chill.
6. When ready to serve, add enough of the remaining mayonnaise to moisten.

SERVING
7. Arrange the salad into individual serving plates and divide the pasta equally among each serving.
8. This makes an excellent appetizer.

TIP
To cook macaroni properly, use plenty of water. A too-small pot and too little water encourage the macaroni to clump and stick together, thus cooking unevenly. Using plenty of water helps to prevent macaroni from sticking together by quickly washing away the exuded starch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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