About this recipe:Macaroni pasta mixed with black olives, celery, spring onion, sweet pickle and seasoning in a creamy mustard and mayonnaise dressing. The perfect macaroni salad for a summer picnic or barbecue.
450g macaroni pasta
175g prepared mustard
5 tablespoons sweet pickle (such as Branston®), or to taste
280g tinned black olives, drained
125g chopped celery
50g chopped spring onions
salt and pepper to taste
1 pinch paprika, for garnish
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pot of lightly salted water to the boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and cool.
In a large bowl, mix together the mayonnaise, mustard, relish, olives, celery and spring onions. Mix in the macaroni, and season with salt and pepper to taste. Add more mayonnaise if you like. For best flavour, cover and refrigerate overnight. Sprinkle with paprika just before serving.