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Photo: Dave Lauridsen

Macaroni Salad

Bill Wilson, kitchen manager at the Santa Maria Elks Lodge, says this is a "go by your own taste" recipe, so amounts are flexible.

Sunset AUGUST 2013

  • Yield: Serves 10 to 12
  • Total:30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 26%
  • Protein: 5.6g
  • Fat: 6.6g
  • Saturated fat: 1g
  • Carbohydrate: 38g
  • Fiber: 1.8g
  • Sodium: 605mg
  • Cholesterol: 3.8mg

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Macaroni Salad recipe