Macaroni Salad

Macaroni Salad Recipe
Photo: Dave Lauridsen
Bill Wilson, kitchen manager at the Santa Maria Elks Lodge, says this is a "go by your own taste" recipe, so amounts are flexible.

Yield:

Serves 10 to 12

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 26 %
Protein 5.6 g
Fat 6.6 g
Satfat 1 g
Carbohydrate 38 g
Fiber 1.8 g
Sodium 605 mg
Cholesterol 3.8 mg

Ingredients

1 pound ditalini or elbow pasta
Olive oil or vegetable oil
1 teaspoon salt
1 teaspoon pepper
3/4 cup mayonnaise
2 tablespoons French's mustard
3/4 cup sweet pickle relish
2/3 cup finely chopped jarred red peppers or roasted red peppers
2/3 cup sliced canned black olives

Preparation

1. Boil pasta in a large pot of salted water, with a dash of oil, until very tender, 12 to 15 minutes. Drain, then rinse with cold water until cool.

2. Mix remaining ingredients in a large bowl. Stir in cooled pasta. Taste and add more of any of the seasonings if you like. Chill until very cold.

Make ahead: Up to 2 days, covered and chilled.

Note:

Bill Wilson,

Santa Maria Elks Lodge,

August 2013
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