Olive Pasta Salad

Olive Pasta Salad

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    22 m
  • Ready In

    3 h 40 m
Marsha Glick
Recipe by  Marsha Glick

“This recipe is better the second day, if there is any left over. My family fights for the leftovers! You can add more or less olives, celery seed, and mayonnaise to taste. Even better if made the night before and allowed to sit for several hours.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.

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Reviews (3)

Rate This Recipe
WOLSELEY
13

WOLSELEY

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.

Gwen
7

Gwen

I love olives but this recipe seemed too dry and I would definately cut back on the celery seed.

lutzflcat
1

lutzflcat

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

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