Olive Pasta Salad

7 ingredients
3 steps

Ingredients

  • 4 eggs
  • 3 cups uncooked elbow macaroni
  • 2 cups pimento-stuffed green olives, sliced
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons celery seed
  • 1/4 teaspoon black pepper
  • 1 teaspoon salad seasoning

Directions

  1. 1
    Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 2
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. 3
    In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.

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