Recipe 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."
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uncooked elbow macaroni
pimento-stuffed green olives, sliced
2 1/2 teaspoons
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.
I love olives but this recipe seemed too dry and I would definately cut back on the celery seed.
You really need to be an olive lover to enjoy this salad, and we are. This is a nice new twist on a pasta salad, and loved the briny flavor that the olives bring to the salad. I used Light Miracle Whip Salad Dressing, and added a little more than the recipe called for because it was a bit dry. Would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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