Green Olive Pasta Salad

    (9)
    3 hours 37 minutes

    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.


    7 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (3)

    by
    14

    Our 8 year old is crazy about Ancient Greece so we served this salad as part of a Greek dinner night. He loved it and he is a very picky eater. Enough taste that it isn't bland, but not overpowering. We just used Ditali lisci pasta instead for kiddie interest. Quite nice and easy to make.  -  01 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    8

    I love olives but this recipe seemed too dry and I would definately cut back on the celery seed.  -  07 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    2

    You really need to be an olive lover to enjoy this salad, and we are. This is a nice new twist on a pasta salad, and loved the briny flavor that the olives bring to the salad. I used Light Miracle Whip Salad Dressing, and added a little more than the recipe called for because it was a bit dry. Would make this again.  -  01 Nov 2013  (Review from Allrecipes USA and Canada)

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