Olive Pasta Salad
Ingredients3 h 40 m servings 352 cals
- 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.
- 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.
- 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.
Per Serving: 352 calories; 20.7 g fat; 32.4 g carbohydrates; 9.9 g protein; 98 mg cholesterol; 1296 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 overpo...
I love olives but this recipe seemed too dry and I would definately cut back on the celery seed.