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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is my macaroni salad answer to my husband's hatred of celery! The green olives add a nice color and great flavor. Even if you do not care for green olives (I don't), they really work well here. I don't like macaroni salad without them now! NOTE: Sometimes I also add halved grape tomatoes for something different. I've also taken to adding a small amount of celery seed and sometimes a splash of white vinegar. Ingredients:
1 lb macaroni (elbow, rotini, etc.) or 1 lb pasta (elbow, rotini, etc.) |
1 cup hellmanns light mayonnaise |
1 small onion, finely chopped |
1/4 cup chopped stuffed green olive |
1 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
Directions:
1. Cook macaroni according to package directions.
2. Drain and rinse well with cold water.
3. In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
4. Add macaroni and mix well.
5. Refrigerate until serving.
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