About this recipe:This is a delicious vegetarian pasta that's a cinch to make. Macaroni is tossed with onion, roasted red peppers, dill pickles, green peppers, cheese, olives and eggs in a mayonnaise dressing. Any leftovers can be popped into packed lunches.
Makes: 8 - 10 servings
450g macaroni pasta
1 tablespoon cider vinegar
75g chopped onion
75g sliced roasted red peppers, drained
75g chopped dill pickles
75g chopped green pepper
6 slices cheese, such as Kraft singles, cut into 1.25cm pieces
125g pitted olives
4 hard-boiled eggs, chopped
salt and ground black pepper to taste
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Method Prep:30min › Cook:10min › Ready in:40min
Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain and set aside.
Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
Combine the cooked macaroni, onions, roasted red peppers, pickles, peppers, cheese, olives and eggs in a large bowl. Add the mayonnaise mixture and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.