This is a traditional old fashioned recipe for classic macaroni salad that includes hard boiled eggs and pimiento stuffed olives!
Bowl of Macaroni Salad.
Macaroni salad: the summer staple.
Above all, Spanish olives.
Ingredients used to make Macaroni Salad.
Ingredients:
2 cups dry small elbow macaroni
1 cup mayonnaise
1/2 cup diced celery
1/3 cup diced red bell pepper
2 large hard boiled eggs, peeled and diced
2/3 cup sweet pickle relish
1/4 cup sliced pimiento stuffed olives
1 tsp salt
1 teaspoon celery seed, crushed
1/4 teaspoon crushed summer savory
1/2 teaspoon fresh yellow mustard
paprika
A few whole pimiento stuffed olives
Instructions:
- To begin with, bring 2 quarts of water to a rolling boil. You can add 1 teaspoon of salt if you like. Gradually add 2 cups dry small elbow macaroni to the boiling water.
- Stir gently and return to a rapid boil. Cook uncovered, while stirring occasionally, for 8 to 10 minutes, or until tender. Drain and rinse in cold water.
- To assemble the macaroni salad, place the cooked macaroni in a large bowl and add the following ingredients: 1 cup mayonnaise, 1/2 cup diced celery, 1/3 cup diced red bell pepper, 2 hard boiled eggs (peeled and diced), 2/3 cup sweet pickle relish, 1/4 cup sliced pimiento stuffed olives, 1 teaspoon salt, 1 teaspoon crushed celery seed, 1/4 teaspoon crushed summer savory, and 1/2 teaspoon fresh yellow mustard. Gently stir together until well blended.
- Finally, you should refrigerate the pasta salad until chilled. To serve, sprinkle a little paprika over the macaroni salad and place a whole Spanish olive on top.
1 - Gradually add 2 cups dry small elbow macaroni to the boiling water.
2 - Stir gently and return to a rapid boil. Cook for 8 to 10 minutes.
3 - Place the cooked macaroni in a large bowl and all of the ingredients. Gently stir together until well blended.
4 - Refrigerate the salad until chilled. To serve, sprinkle paprika over the macaroni salad. Place a whole Spanish olive on top.
Note: Sometimes on hot summer days, I will serve chilled Pickled Beets with this macaroni salad.
Classic Macaroni Salad
This is a traditional old fashioned recipe for classic macaroni salad that includes hard boiled eggs and pimiento stuffed olives! Dried small macaroni shells or rotini can be used in place of the elbow macaroni.
Ingredients
- 2 cups dry small elbow macaroni
- 1 cup mayonnaise
- 1/2 cup diced celery
- 1/3 cup diced red bell pepper
- 2 large hard boiled eggs, peeled and diced
- 2/3 cup sweet pickle relish
- 1/4 cup sliced pimento stuffed olives
- 1 tsp. salt
- 1 tsp. celery seed, crushed
- 1/4 tsp. crushed summer savory
- 1/2 tsp. fresh yellow mustard
- paprika
- 14 whole pimento stuffed olives
Instructions
-
Bring 2 quarts of water to a rolling boil. You can add 1 teaspoon of salt if you like. Gradually add 2 cups dry small elbow macaroni to the boiling water.
-
Stir gently and return to a rapid boil. Cook uncovered, while stirring occasionally, for 8 to 10 minutes, or until tender. Drain and rinse in cold water.
-
To assemble the macaroni salad, place the cooked macaroni in a large bowl and add the following ingredients: 1 cup mayonnaise, 1/2 cup diced celery, 1/3 cup diced red bell pepper, 2 hard boiled eggs (peeled and diced), 2/3 cup sweet pickle relish, 1/4 cup sliced pimiento stuffed olives, 1 teaspoon salt, 1 teaspoon crushed celery seed, 1/4 teaspoon crushed summer savory, and 1/2 teaspoon fresh yellow mustard. Gently stir together until well blended.
-
You should refrigerate the pasta salad until chilled. To serve, sprinkle a little paprika over the macaroni salad and place a whole Spanish olive on top.
Recipe Notes
Sometimes on hot summer days, I will serve chilled Pickled Beets with this macaroni salad.
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