|Macaroni Salad with loads of crunchy veggies, in a mayo and sour cream seasoned dressing, and tossed with black and green olives.|
Macaroni and Olive SaladI love pasta salads, even if they aren't all that photogenic. Though this one is loaded with all kinds of veggies for crunch, the central feature of this pasta salad is olives - both black and green.
I've already included pimentos as an add-in with this pasta salad, but use a stuffed olive if you like, or any of your own favorite pitted green olives. I've actually even used olive salad before in place of green olives, when I've had some leftover from making Muffuletta Sandwiches, and it is an excellent, tangy addition, but if you prefer black olives over green, it's still a great pasta salad with black alone.
It always seems kinda silly to share recipes for pasta salad, because what is it but a pasta combined with vegetables and then dressed in either a vinaigrette or mayonnaise based dressing? They are all so much alike, that is true... but yet, each are somewhat different, so I guess it's good to share the different combinations, right?
Recipe: Macaroni and Olive Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 4 to 6 servings
- 2 cups of dry elbow macaroni
- Extra virgin olive oil
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of milk
- 2 tablespoons pickle relish
- 1/2 teaspoon of dry mustard
- 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), optional
- 1 teaspoon of chopped fresh basil
- Juice of half a lemon, optional
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup of Vidalia or other sweet onion, chopped
- 1/4 cup of chopped celery
- 1/2 cup of sliced carrots
- 1/2 cup of sliced radishes
- 1 (2 ounce) jar of chopped pimentos, drained
- 1 (15 ounce) can of pitted black olives, drained & halved or sliced
- 1/2 cup of sliced or halved pitted green olives
- 1 cup of cubed Mozzarella, optional
Bring a large pot of water to a boil and generously salt. Add the macaroni and cook according to package directions; drain, rinse and drizzle lightly with olive oil. Transfer to a large bowl. In a small bowl blend together the mayonnaise, sour cream, milk, pickle relish, dry mustard, Cajun seasoning, basil, lemon juice and salt and pepper; set aside. Add the onion, celery, carrots, radishes and pimentos to the pasta and mix in. Stir in the mayonnaise blend and mix well; add olives and toss lightly, just to mix. Taste and adjust salt and pepper as needed, add cheese if using, toss, cover and refrigerate for 24 hours before serving, if possible, stirring occasionally.
Cook's Notes: As always with pasta salads, veggie measurements and add-ins are estimates; use more or less to your liking. I used sweet pickle relish, Coleman's spicy dry mustard and fresh basil from the garden. Feel free to substitute dried basil instead but keep in mind you'll want to reduce the amount of dried. Green olives have a distinctly different taste from black olives, so if you're not a fan of the green ones, just eliminate them and add in extra black olives. Feel free to also substitute your favorite short cut pasta for the elbow macaroni - rotini would work nicely here.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y’all!
Bacon Ranch Pasta Salad
Shrimp and Macaroni Salad
Tri-Color Rotini Italian Pasta Salad