Tuesday, April 26, 2011

Macaroni and Olive Salad

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 Salad

I 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?


Macaroni and Olive Salad
From the Kitchen of Deep South Dish

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 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 pimentos, drained
1 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.

Note:  As always with pasta salads, veggie measurements and add-ins are estimates; use more or less to your liking. I used sweet pickle relish, Colman'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.

Source: http://deepsouthdish.com

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  1. OMG it looks so good. I really have to try this :-)

    My Best
    Birthe from Denmark

  2. Sounds delicious Mary. As much as I like it, I don't know why we don't eat pasta sald more often.

  3. the perfect southern dish for a hot summer day. Love the addition of the olives

  4. We must have the same taste buds - the more olives the better! Your recipe is similar to one I found on Guy Fieri's website last year... Muffaletta Salad... His had an oil based dressing, which I actually prefer, but I do like to have the mayo based ones sometimes too... You're right - there's so much you can do with pasta salads, and they can be a great complete meal in the summertime. One thing though - have you ever put fruit in yours? I've seen recipes for that but it just doesn't sound good to me!

  5. This sounds so, so good. It is going on my list of "Need to Try" recipes!

  6. It sounds delish, but without the olives as no one in my family is a fan.

  7. .

    It's very good Birthe - if you love olives of course - enjoy!

    Larry I can make a meal from a pasta salad that's for sure. The Cajun? Not so much, silly man!

    KB - very true! Maybe that's why pasta salads are so popular in the south?!

    Hi Val! I bet his salad was good - love Guy. I think Diners is my favorite though. Fruit? Can't say that I have!

    Enjoy Tammy!

    AATD, the star here in this pasta salad recipe is indeed the olive, but if you click on the tag "Pasta Salads" at the bottom of the post, you'll see I have several that have no olives, or are at least "olive optional" LOL!! Enjoy!


  8. I love pasta salads, so please keep sharing them Mary. They are so versatile and can be on the side, or a complete main dish. I love this version!

  9. I like the briny taste the olives bring to this pasta salad.

  10. I don't think it is silly at all to share any type of recipe, really. Even when something seems basic to you, there are lots of people that have never made a pasta salad before and have no idea what to do. So a recipe like this is great because it's a bit different then a plain jane traditional pasta salad. :)


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