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Olive Pasta Salad

By: Marsha Glick  
"This recipe is better the second day, if there is any left over. My family fights for the leftovers! You can add more or less olives, celery seed, and mayonnaise to taste. Even better if made the night before and allowed to sit for several hours."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (2)

Rate/Review | 256 people have saved this

Prep Time:
15 Min
Cook Time:
22 Min
Ready In:
3 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 eggs
  • 3 cups uncooked elbow macaroni
  • 2 cups pimento-stuffed green olives, sliced
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons celery seed
  • 1/4 teaspoon black pepper
  • 1 teaspoon salad seasoning

Directions

  1. Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 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.
  3. In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 336 | Total Fat: 20.5g | Cholesterol: 114mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2005 by WOLSELEY 
Our 8 year old is crazy about Ancient Greece so we served this salad as part of a Greek dinner... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by Gwen 
I love olives but this recipe seemed too dry and I would definately cut back on the celery seed. MORE

 
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