Macaroni Salad with the Lot

    Macaroni Salad with the Lot

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    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.

    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

    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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