Macaroni Salad
Photo: Dave Lauridsen
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.
Search All of Sunset's Recipes
The Latest
This Oakland Kitchen’s Makeover Was Inspired by the Homeowner’s Late Mother
