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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