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Macaroni Olive Salad

salad.queen's picture
Ingredients
  Elbow macaroni 8 Ounce
  Salt 1 Tablespoon
  Boiling water 3 Quart
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Dry mustard 1⁄2 Teaspoon
  Basil leaves 1 Teaspoon, crushed
  Fresh lemon juice 1 Tablespoon
  Onion 1⁄3 Cup (5.33 tbs), chopped
  Carrots 1 Cup (16 tbs), thinly sliced
  Cucumber 3⁄4 Cup (12 tbs), peeled
  Red radishes 1⁄2 , sliced
  Pimiento stuffed olives 3⁄4 Cup (12 tbs), sliced
  Salt To Taste
  Pepper To Taste
Directions

Gradually add macaroni and salt to rapidly boiling water so water continues to boil.
Cook, uncovered, stirring occasionally, until tender.
Drain in colander, rinse with cold water, and drain again.
Blend together sour cream, mayonnaise, milk, dry mustard basil leaves, and lemon juice in large bowl.
Add macaroni, vegetables and olive slices.
Toss until combined.
Season to taste with salt and pepper.
Cover and chill for several hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
6

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