Best-Ever Pasta Salad

    (152)
    45 min

    A super-tasty salad that is packed full of flavours and textures. Macaroni is tossed with celery, red onion, olives, sweet pickle, carrots and green pepper in a creamy mayonnaise dressing.


    117 people made this

    Ingredients
    Serves: 6 

    • 450g macaroni pasta
    • 4 eggs
    • 250ml mayonnaise
    • 125ml soured cream
    • salt and pepper to taste
    • 1/4 teaspoon mustard powder
    • 2 tablespoons sweet pickle juice
    • 120g chopped celery
    • 85g chopped red onion
    • 110g pimento-stuffed green olives
    • 4 tablespoons chopped sweet pickle
    • 2 carrots, grated
    • 1 green pepper, chopped
    • 2 tablespoons celery seeds

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook pasta in a large pot of boiling water until al dente. Drain and rinse. Set aside.
    2. Meanwhile, place eggs in a saucepan and cover completely with cold water. Bring water to the boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel and chop.
    3. In a medium bowl, mix together mayonnaise, soured cream, mustard powder and sweet pickle juice. Season to taste with salt and black pepper.
    4. In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds and eggs. Stir in dressing and mix well.
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    Reviews & ratings
    Average global rating:
    (152)

    Reviews in English (122)

    by
    150

    I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the onion as neither my husband or myself can eat them..and it was n't missed. Also, instead of using pickle juice and the sweet pickle, I used sweet relish. I did increase the dressing half again, as we do not like a dry macaroni salad, and this did not get dry. I made it the day before, and yes, it tastes better the second day after the ingredients have had a chance to sit and blend. I put the carrots through my food processor and they were perfect for this salad. And one little tip. When using celery seed, rub the seeds between your palms to crush them a little. This releases not only the aroma, but the flavor as well. Oh, and if you are making a dish that requires both onion and celery, cut the celery last, and rub some leaves, or even part of the rib on your hands. It will remove the onion.  -  13 Feb 2003  (Review from Allrecipes US | Canada)

    by
    73

    I made this over the holiday weekend for my family and it was a hit. The only thing I did differently was I chopped the carrot and added sweet pickle relish instead of the chopped pickles. I will make it again. The celery seed and spanish olives were nice additions.  -  30 May 2000  (Review from Allrecipes US | Canada)

    by
    66

    This is a very good recipe. Multiplied it many times and made it for my daughter's wedding reception, and I received many compliments. My only question would be about the number of servings. This recipe makes between 13 and 14 cups of salad. Unless you are feeding Paul Bunyan and his brothers, I think that's a lot more than six servings. Maybe it 's supposed to say 16?  -  21 Aug 2001  (Review from Allrecipes US | Canada)

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