"It's an easy 20 minute thing! Great for those fun days out! A superb blend of celery, green bell peppers, olives, and Vidalia onions! Yum!" — Justin Kempski
Watch video tips and tricks
1 (16 ounce) package
creamy salad dressing
1 1/2 stalks
1 (6 ounce) can
pitted black olives, chopped
chopped Vidalia onion
chopped green bell pepper
salt and ground black pepper to taste
First I should say that I am not really the one to be rating mac salad, as I am not a fan of it. Surprisingly, this is one of the few American dishes that my husband loves, and when I saw there were olives in this(family owns olive orchards), I knew I had to make it for him. I followed the recipe to the 't'..down to measuring w/measuring cups. The only subs I made were red onion instead of vidallia (for color) and used both green and black olives. I also had half of a cucumber left over from some cuke sauce so I finely chopped the half small cuke and added that. I thought I had written the recipe down wrong and had omitted eggs. I have never made mac salad w/o eggs before but did not miss them. My husband loved this and I too, liked it very much. It was not real sweet, which is my problem w/liking mac salad....(that darned ole' sweet pickle relish). There was a nice balance of vegetable flavor; one was not too overpowering of the other. I added salt at the end because our olives come from hubby's family and are pretty heavily brined. This is the salad I will make from now on.
Fairly basic and average macaroni salad. Since the "creamy salad dressing" called for wasn't specific, I used Buttermilk Ranch. I couldn't resist adding dillweed--this really needed more flavor.
classic and good--you have to use mayonnaise, though, none of that whip stuff....
Even though I have always hated the creamy salad dressing, I used it in this recipe and it was great. I love Macaroni salad, but mine never came out any good til now. I have made this several times.
This was easy, fast & delicious. I used fat free mayo. I didn't have any celery so I used small jar of chopped pimento (drained) and a little extra green pepper and onion. Also added a little ground celery seed and dill. SCRUMPTUOUS!
i made this for a bbq at my house today and i think it was really good. i only made a couple small changes. i used red onion since its what i had and i used ranch for the creamy salad dressing. i also added in 2 teaspoons of minced garlic and used red bell pepper for the green. i thought this wasnt moist enough after i chilled it so i added a little more milk and it was fine. good crunch from the celery. thank you
I loved this salad! I normally hate macaroni salad. This was exceptional. I loved it-without any substitutions or omissions (although Vidalia onions weren't available so we used another sweet kind of onion).
* Percent Daily Values are based on a 2,000 calorie diet.
Justin's Macaroni Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 84
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
See how to make a classic deli-style pasta salad.