Photo: Dave Lauridsen
YieldsServes 10 to 12Total Time30 mins
AuthorBill Wilson,
Bill Wilson, kitchen manager at the Santa Maria Elks Lodge, says this is a "go by your own taste" recipe, so amounts are flexible.

How to Make It

Step 1
1

Boil pasta in a large pot of salted water, with a dash of oil, until very tender, 12 to 15 minutes. Drain, then rinse with cold water until cool.

Step 2
2

Mix remaining ingredients in a large bowl. Stir in cooled pasta. Taste and add more of any of the seasonings if you like. Chill until very cold.

Step 3
3

Make ahead: Up to 2 days, covered and chilled.

Ingredients

 1 pound ditalini or elbow pasta
  Olive oil or vegetable oil
 1 teaspoon salt
 1 teaspoon pepper
 3/4 cup mayonnaise
 2 tablespoons French's mustard
 3/4 cup sweet pickle relish
 2/3 cup finely chopped jarred red peppers or roasted red peppers
 2/3 cup sliced canned black olives

Directions

Step 1
1

Boil pasta in a large pot of salted water, with a dash of oil, until very tender, 12 to 15 minutes. Drain, then rinse with cold water until cool.

Step 2
2

Mix remaining ingredients in a large bowl. Stir in cooled pasta. Taste and add more of any of the seasonings if you like. Chill until very cold.

Step 3
3

Make ahead: Up to 2 days, covered and chilled.

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