Green Olive Pasta Salad

Green Olive Pasta Salad


7 people made this

If you like assertive flavours this pasta salad is for you. Celery seed and olives are a great combination. Even better if made the night before and allowed to sit for several hours.

Marsha Glick

Serves: 8 

  • 4 eggs
  • 3 cups uncooked macaroni
  • 2 cups pimento-stuffed green olives, sliced
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons celery seed
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion flakes

Preparation:15min  ›  Cook:22min  ›  Extra time:3hours chilling  ›  Ready in:3hours37min 

  1. Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and onion flakes. Toss in the eggs and macaroni. Cover and chill at least 3 hours in the refrigerator before serving.

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