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Best Ever Macaroni Salad

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  • 1/2 lb. dried macaroni, or small shaped pasta
  • 1 T. white vinegar
  • 1 T. vegetable oil
  • 1/2 t. salt
  • pepper, to taste
  • 1 c. pitted black olives, sliced
  • 1 pt. cherry tomatoes
  • 1 small bell pepper, any color, chopped
  • 1/2 c. thinly sliced celery
  • 1/2 c. thinly sliced green onions
  • 1/3 c. shredded fresh basil leaves, or to taste
  • 1/3 c. mayonnaise
  • 1/3 c. olive oil
  • 1 T lemon juice, or to taste

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This is a vibrant and flavorful macaroni salad that will stand out and be eaten.  Inspired by Cooks.com.

Cook pasta in boiling salted water according to package directions; drain. Place in a large serving bowl, decorative or otherwise (either way it will still taste great!).  Toss with vinegar and oil.  This will keep the pasta from clumping and impart extra flavor to the pasta.  Add vegetables.

Whisk together mayonnaise, olive oil, lemon juice, and 2 tablespoons water. Pour on to and toss with pasta-veggie mixture. Taste and season with additional salt and pepper if desired.

May be made up a day ahead and kept chilled. Serves 6, or so.

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Best Ever Macaroni Salad

Best Ever Macaroni Salad

  • 1/2 lb. dried macaroni, or small shaped pasta
  • 1 T. white vinegar
  • 1 T. vegetable oil
  • 1/2 t. salt
  • pepper, to taste
  • 1 c. pitted black olives, sliced
  • 1 pt. cherry tomatoes
  • 1 small bell pepper, any color, chopped
  • 1/2 c. thinly sliced celery
  • 1/2 c. thinly sliced green onions
  • 1/3 c. shredded fresh basil leaves, or to taste
  • 1/3 c. mayonnaise
  • 1/3 c. olive oil
  • 1 T lemon juice, or to taste

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