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READY IN 3+ hrs

Olive Pasta Salad

Read Reviews (2)

"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." — Marsha Glick

Ingredients Edit and Save

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All about Eggs

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Original recipe makes 8 servings Change Servings

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

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Directions

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.
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, 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.

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PREP 15 mins
COOK 22 mins
READY IN 3 hrs 40 mins

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Reviews More Reviews

Jun 01, 2005

Our 8 year old is crazy about Ancient Greece so we served this salad as part of a Greek dinner night. He loved it and he is a very picky eater. Enough taste that it isn't bland, but not overpowering. We just used Ditali lisci pasta instead for kiddie interest. Quite nice and easy to make.

—WOLSELEY

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Aug 07, 2006

I love olives but this recipe seemed too dry and I would definately cut back on the celery seed.

—Gwen

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6 Ratings

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Nutrition

Calories
352 kcal
18%

Carbohydrates
32.4 g
10%

Cholesterol
111 mg
37%

Fat
20.7 g
32%

Fiber
2.5 g
10%

Protein
9.9 g
20%

Sodium
1296 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Olive Pasta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 352
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 3.4g 17 %
Cholesterol 111mg 37 %
Sodium 1296mg 52 %
Potassium 129mg 4 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 2.5g 10 %
Protein 9.9g 20 %
Sugars 1.1g
Vitamin A 11 %
Vitamin C 11 %
Calcium 8 %
Iron 30 %
** Thiamin 22 %
** Niacin 29 %
** Vitamin B6 12 %
** Magnesium 13 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.