Mom's Macaroni Salad
Servings: 10
Prep Time: 15 min
Cook Time: 70 min
Description
Growing up, every summer when it was steak, hotdog, or burger night on the grill, my mom would make her classic, basic, and yummy macaroni salad. The green olives were always my favorite part, although we always had to make a "no-olive" version for my little brother!
Ingredients
Staples
- 1 teaspoon Salt
Spices And Herbs
- 1 teaspoon Garlic Powder
- 4 pinch Ground Black Pepper to taste
- 1 teaspoon Onion Powder
- 0.5 teaspoon Paprika
Condiments And Sauces
- 1.5 cup Mayonnaise Best Foods or Hellman's - no substitutes!
Grains And Legumes
- 1 pound Elbow Macaroni
Canned Goods
- 5.75 ounce Sliced Green Olives with Pimentos in Brine drained, with 4 tablespoons of brine reserved
Nutritional
calories315
carbohydrates33g
protein7g
fat18g
Step by Step Instructions
- 1
Bring a large pot of water to a boil. Add elbow macaroni and cook until al dente, about 8–10 minutes.
- 2
Drain and rinse under cold water to stop cooking. Let cool completely.
- 3
In a large mixing bowl, whisk together mayonnaise, salt, pepper, garlic powder, onion powder, paprika, and 2 tablespoons of olive brine. Taste and add more brine as needed for tanginess.
- 4
Add cooled macaroni and sliced green olives to the dressing. Gently fold to coat all the pasta evenly.
- 5
Cover and refrigerate for at least 1 hour to let the flavors meld. Stir before serving.