About this recipe: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.
450g macaroni pasta
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
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Method Prep:15min › Cook:30min › Ready in:45min
Cook pasta in a large pot of boiling water until al dente. Drain and rinse. Set aside.
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.
In a medium bowl, mix together mayonnaise, soured cream, mustard powder and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds and eggs. Stir in dressing and mix well.