Olive Pasta Salad


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.

Prep Time:
15 mins
Cook Time:
22 mins
Additional Time:
3 hrs 3 mins
Total Time:
3 hrs 40 mins
8 servings


  • 4 eggs

  • 3 cups uncooked elbow macaroni

  • 2 cups pimento-stuffed green olives, sliced

  • ½ cup mayonnaise

  • 2 ½ teaspoons celery seed

  • ¼ teaspoon black pepper

  • 1 teaspoon salad seasoning


  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.

Nutrition Facts (per serving)

352 Calories
21g Fat
32g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 352
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 98mg 33%
Sodium 1296mg 56%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 10g
Vitamin C 7mg 34%
Calcium 64mg 5%
Iron 3mg 17%
Potassium 129mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.