Olive Pasta Salad recipe
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- 4 eggs 3 cups uncooked elbow macaroni 2 cups pimento-stuffed green olives, sliced ½ cup mayonnaise 2 ½ teaspoons celery seed ¼ teaspoon black pepper 1 teaspoon salad seasoning
Nutrition Info
- 351.7 caloriescarbohydrate: 32.4 gcholesterol: 98.3 mgfat: 20.7 gfiber: 2.5 gprotein: 9.9 gsaturatedFat: 3.4 gservingSize: -sodium: 1296.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Olive Pasta Salad
Directions
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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.