Macaroni Capsicum Pasta Salad

    Macaroni Capsicum Pasta Salad

    (144)
    18saves
    45min


    119 people made this

    A tangy pasta salad with boiled eggs, olives and chopped veggies that could easily make a vegetarian meal. It definitely makes a great salad for potlucks or any large gathering.

    Ingredients
    Serves: 6 

    • 500g uncooked macaroni
    • 4 hard boiled eggs, peeled and chopped
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • salt and pepper to taste
    • 1/4 teaspoon ground mustard powder
    • 1 tablespoon vinegar or pickle juice
    • 1 cup chopped celery
    • 1/2 cup chopped red onion
    • 1/2 cup pimento-stuffed green olives
    • 1/4 cup chopped pickle
    • 2 carrots, grated
    • 1 green capsicum, chopped
    • 2 tablespoons celery seed

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
    2. Make the dressing by mixing together mayonnaise, sour cream, mustard powder and vinegar/pickle juice. Season to taste with salt and black pepper.
    3. In a large bowl, combine pasta, celery, onion, olives, pickles, carrots, green capsicum, celery seeds and eggs. Stir in dressing, and mix well.
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    Reviews and Ratings
    Global Ratings:
    (144)

    Reviews in English (144)

    by
    148

    I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the onion as neither my husband or myself can eat them..and it was n't missed. Also, instead of using pickle juice and the sweet pickle, I used sweet relish. I did increase the dressing half again, as we do not like a dry macaroni salad, and this did not get dry. I made it the day before, and yes, it tastes better the second day after the ingredients have had a chance to sit and blend. I put the carrots through my food processor and they were perfect for this salad. And one little tip. When using celery seed, rub the seeds between your palms to crush them a little. This releases not only the aroma, but the flavor as well. Oh, and if you are making a dish that requires both onion and celery, cut the celery last, and rub some leaves, or even part of the rib on your hands. It will remove the onion.  -  13 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    73

    I made this over the holiday weekend for my family and it was a hit. The only thing I did differently was I chopped the carrot and added sweet pickle relish instead of the chopped pickles. I will make it again. The celery seed and spanish olives were nice additions.  -  30 May 2000  (Review from Allrecipes USA and Canada)

    by
    65

    This is a very good recipe. Multiplied it many times and made it for my daughter's wedding reception, and I received many compliments. My only question would be about the number of servings. This recipe makes between 13 and 14 cups of salad. Unless you are feeding Paul Bunyan and his brothers, I think that's a lot more than six servings. Maybe it 's supposed to say 16?  -  21 Aug 2001  (Review from Allrecipes USA and Canada)

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