Macaroni Salad with the Lot

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    Macaroni Salad with the Lot

    Macaroni Salad with the Lot

    (133)
    2hours40min


    131 people made this

    This macaroni salad is a little like a potato salad due to the mayonnaise. It features white onion, roasted peppers, pickles, capsicum, olives, eggs and cheese.

    Ingredients
    Serves: 9 

    • 500g macaroni
    • 1 tablespoon cider vinegar
    • 1 cup mayonnaise
    • 1/2 cup white onion, diced
    • 120g jarred roasted peppers, drained and sliced
    • 1/2 cup dill cucumber pickles, diced
    • 1/2 cup green capsicum, diced
    • 6 slices processed cheese, cut into 1cm squares
    • 185g pitted olives, drained
    • 4 hard-boiled eggs, diced
    • salt and freshly ground black pepper, to taste

    Directions
    Preparation:30min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours40min 

    1. Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain and set aside.
    2. Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
    3. Combine the cooked pasta, onions, peppers, pickles, capsicum, cheese, olives and eggs in a large bowl. Add the mayonnaise mixture and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
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    Reviews and Ratings
    Global Ratings:
    (133)

    Reviews in English (133)

    by
    69

    Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good.  -  27 May 2004  (Review from Allrecipes USA and Canada)

    by
    46

    Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!  -  01 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    29

    I also thought this was a little dry-definitely needs more mayonnaise.  -  15 Jan 2002  (Review from Allrecipes USA and Canada)

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