Macaroni Salad with Olives

Serves 10 in about 1 hour. Mayonnaise goes in first, and hard boiled eggs finishes the pot.

Ingredients

• 1 lb small macaroni pasta, cooked
• 1 ¼ cup mayonnaise
• 2 tablespoons yellow mustard
• ¼ cup white vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt (or 3/4 tsp table salt)
• ½ teaspoon pepper
• 3 tablespoons sweet relish
• 1 lg celery rib, diced
• 3 tablespoons diced pimentos
• 1 cup sharp cheddar cheese, cubed
• 4 slices thick cut bacon (cooked), chopped
• ½ red onion, diced
• 4 hard boiled eggs, chopped
• ¼ cup parsley, chopped
• ⅓ cup sliced olives

Method

1. In salted water, cook macaroni pasta as the package says (al dente is best). When done, drain completely and rinse the hot pasta under cold running water to stop the cooking process.
2. Tip in cooled macaroni pasta to a large bowl.
3. In a 1-quart bowl, mix together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and relish.
4. Tip in the dressing to the pasta and mix together.
5. Stir in celery, pimento, cheese, and any of the add-ins you would like. Stir gently.
6. Chill an hour or more before serving.

More pasta ideas are in the pasta collection.