Growing up, every summer when it was steak, hot dog, or burger night on the grill, my mom would make her classic macaroni salad. It’s simple, creamy, and nostalgic in the best way, with tender elbow macaroni folded into a seasoned mayonnaise dressing and plenty of sliced green olives for a briny pop. The olive brine gives the dressing just enough tang to keep it from feeling heavy, while garlic powder, onion powder, paprika, and black pepper add that familiar backyard-cookout flavor. The green olives were always my favorite part, although we always had to make a “no-olive” version for my little brother. It’s the kind of make-ahead side dish that tastes even better after chilling and belongs next to anything coming off the grill.
- Total time
- 1 hr 15 min
- Difficulty
- Easy
- Servings
- Serves 10
By Russell Toris
