Picnic Macaroni Salad

No more store bought, gloopy, overly sweet macaroni salad! This recipe is the perfect side for grilled chicken, burgers, and sandwiches. With a few pantry staples and a handful of fresh ingredients, this salad comes together quickly and simply and is my go-to recipe anytime I get a hankerin' for a starchy side.

Course Salad

Cuisine American

Keyword deli macaroni salad, fourth of july salad, summer party recipe

Prep Time 10 minutes

Cook Time 20 minutes

Chilling Time 30 minutes

Total Time 30 minutes

Servings servings

Calories 411kcal

Author Heather Cheney

Ingredients

1 pounds elbow macaroni
4 ounces canned chopped black olives
4 ounces chopped pimentos drained
1 bunch green onions chopped
2 cups mayonnaise
½ teaspoon kosher salt
¼ teaspoon black pepper
7 whole hard boiled eggs peeled and chopped

Instructions

Cook elbow macaroni according to package directions, drain and run under cold water to chill. Set aside.
In a large bowl combine olives, pimentos, onions, mayo, salt and pepper. Stir until smooth.
Fold in cooked and chilled macaroni and chopped egg. Cover and allow to chill for 1 hour before serving.

Nutrition