Makes 7 cups
This is a traditional old fashioned recipe for macaroni salad that includes hard boiled eggs and pimiento stuffed olives!
Macaroni salad is that inescapable pasta salad that is frequently served at picnics and potlucks during the summer. Mayonnaise has fallen into disfavor for some reason recently, along with sweet relish. But both of them will be found here in abundance. One of my favorite secret ingredients is Spanish olives. Most labels call them pimiento stuffed olives, but I have always known them as Spanish olives. So I will still use that name occasionally, in spite of what it says on the jar. Anyway, I love Spanish olives and I am always looking for ways to use them. Although we have always used Spanish olives in potato salad, this is the first time I have added them to macaroni salad. I hope you enjoy them as much as I do.
Macaroni salad is quite versatile. It's surprising how much you can change the recipe and still call it macaroni salad. I have noticed that some recipes even include meat. Not here! This is strictly a vegetarian version. I hope you enjoy this variation.
2 cups dry small elbow macaroni
1 cup mayonnaise
½ cup diced celery
⅓ cup diced red bell pepper
2 hard boiled eggs, peeled and diced
⅔ cup sweet pickle relish
¼ cup sliced pimiento stuffed olives
1 tsp salt
1 teaspoon celery seed, crushed
¼ teaspoon crushed summer savory
½ teaspoon fresh yellow mustard
A few whole pimiento stuffed olives
1. Bring 2 quarts of water to a rolling boil. You can add 1 teaspoon of salt if you like. Gradually add 2 cups dry small elbow macaroni to the boiling water.
2. Stir gently and return to a rapid boil. Cook uncovered, while stirring occasionally, for 8 to 10 minutes, or until tender. Drain and rinse in cold water.
3. Place the cooked macaroni in a large bowl and add the following ingredients: 1 cup mayonnaise, ½ cup diced celery, ⅓ cup diced red bell pepper, 2 hard boiled eggs (peeled and diced), ⅔ cup sweet pickle relish, ¼ cup sliced pimiento stuffed olives, 1 teaspoon salt, 1 teaspoon crushed celery seed, ¼ teaspoon crushed summer savory, and ½ teaspoon fresh yellow mustard. Gently stir together until well blended.
4. Refrigerate until chilled. To serve, sprinkle a little paprika over the macaroni salad and place a whole Spanish olive on top.
Notes on substitutions:
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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