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Tuesday, September 2, 2014

Elbow Macaroni Picnic Salad

This is a mayonnaise based pasta salad
with black olives, red peppers and capers.
It's a family favorite served cold and tasty.

1/2 pound elbow macaroni, cooked
1 can black olives, drained and sliced
1 roasted red pepper, chopped
2 tablespoons capers, drained
1/2 cup Real mayonnaise
ground black pepper to taste

Cook macaroni, drain and chill.
I like to refrigerate it overnight.
In a large mixing bowl combine the
sliced olives, chopped pepper,
capers with the mayonnaise right good.
Stir in the cold elbow macaroni and
serve cold with black pepper to taste.

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