Y’all! This macaroni salad never disappoints. Seriously. It is absolutely delicious!
Back in the early 2000’s I learned about this recipe from my mother in law (RIP Sally.) She would always make this whenever we had a family cookout. It was definitely a staple when it came to summer gatherings.
My mother in law was an excellent cook but never thought so herself. I used to tell her all the time how yummy her cooking was and she would just say, “Nah, it’s just okay.” Umm, no it wasn’t, it was phenomenal and super delish! I always complimented her cooking and made sure she knew it was loved!
One day, Sally taught me how to make it and I was forever grateful because even today I still make this recipe. Not only to honor her, but because I know how much she loved it and how much others do too.
It’s a very simple recipe but it’s packed with flavor! I know she would want you and your family to enjoy it too.
Here’s the recipe!
One pound macaroni pasta
1 16oz jar Hellman’s Mayonnaise
1 large green pepper – chopped into small pieces
1 medium onion – chopped into small pieces
1 5oz jar green pimiento stuffed olives
1 2.5oz can sliced black olives
1/4 can of medium size pitted black olives
1 level teaspoon sugar
1 level teaspoon yellow mustard
Pinch of salt and pepper
My mother in law always said to chop up all the vegetables and add the olives into a zip lock bag and refrigerate for at least an hour before putting the macaroni salad together.
1. Fine chop onion and pepper add to zip lock baggie. Next strain the sliced black olives, green olives, and 1/4 can of medium black olives. Add to the zip lock baggie. Refrigerate for one hour.
2. Next, cook your macaroni as instructed on the package. When it’s done cooking, strain and rinse with cold water until macaroni is completely cooled off. In a large mixing bowl, add the macaroni then add the bag of veggies and olives and mix. Next, add the mayonnaise, sugar, mustard, pinch of salt and pepper. Mix well.
3. Refrigerate for at least one hour before serving. Mix first! ENJOY!
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