Friday, January 27, 2012

Macaroni Salad

This fantastic salad is a combination of macaroni and olive salads we found on the internet. Like with any recipe, it's fun to add/remove ingredients depending on what you have on hand and what your individual tastes are.

This salad gets better after getting happy overnight in the fridge. Most of the inspiration comes from the Deep South Dish, a great blog, well worth following!

Makes: 8-12 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe


  • 2 cups uncooked pasta (elbow macaroni, mini shells, whatever you have)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons dill pickle relish (or roasted red bell pepper, diced)
  • 1/2 teaspoon of dry mustard (or 1 tablespoon prepared yellow mustard)
  • 1/2 teaspoon Creole seasoning
  • 1 teaspoon basil, chopped (or a large pinch of dried)
  • 1/2 cup yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, sliced
  • 6 radishes, sliced
  • 1/2 cup of sliced radishes
  • 1 big handful Kalamata olives, sliced
  • 1 big handful pimento-stuffed green olives, sliced
  • 1 cup Monterrey Jack cheese, cubed
  • 2 green onions, sliced

1. Cook pasta per package instructions.

2. In a bowl, combine the mayo, sour cream, milk, relish, mustard, Creole seasoning, and basil. Add salt and pepper, to taste.

3. Stir the mayo mixture into the pasta. Add in the remaining ingredients, blending carefully. Refrigerate at least two hours before serving. You may need to add more mayo or sour cream if the salad gets too dry.

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