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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Recipe Summary

prep:
15 mins
cook:
22 mins
additional:
3 hrs 3 mins
total:
3 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

352 calories; protein 9.9g 20% DV; carbohydrates 32.4g 11% DV; fat 20.7g 32% DV; cholesterol 98.3mg 33% DV; sodium 1296.2mg 52% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2005
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. Read More
(15)

Most helpful critical review

Rating: 2 stars
08/08/2006
I love olives but this recipe seemed too dry and I would definately cut back on the celery seed. Read More
(8)
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/01/2005
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. Read More
(15)
Rating: 2 stars
08/07/2006
I love olives but this recipe seemed too dry and I would definately cut back on the celery seed. Read More
(8)
Rating: 4 stars
11/01/2013
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. Read More
(3)
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Rating: 4 stars
05/31/2020
I made this and my husband loved it. He is a green olive fan. I didn’t have the recipe when I made it so I just did what I remembered. I used a box of pasta, more mayo, five hard boiled eggs, 2 1/2-3 cups of green olives, and a spice blend that I had in hand. Read More
Rating: 3 stars
10/24/2019
I used to make a macaroni salad using pimento-stuffed olives and threw in a hodge-podge of crunchy ingredients of varying tastes (it differed from time to time). Other ingredients to add: green onions (white and green stalk) celery chopped fine bread and butter pickles and fresh bean sprouts (these are surprisingly good in this salad ). Dressing standard mayo/sour cream/ a little pickle juice garlic salt pepper and salt. I sometimes added fresh green peas. Somehow it all worked and I had many requests for the dish at potlucks. The contrast of flavors and textures is wonderful! Read More