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Almost Percy's Macaroni Salad

This is the perfect quick and easy summertime side dish that is always sure to be a crowd pleaser.

Prep Time 15 minutes
Cook Time 10 minutes
Servings 8
Author Amanda @ A Treat Life

Ingredients

  • 1 lb large elbow macaroni or similar pasta (above I used Lumaca Rigata pasta)
  • 1 1/2 cups shredded carrots (about 3-4 carrots)
  • 2 cups chopped celery (about 6-7 stalks)
  • 1/2 cup chopped, green bell pepper (stemmed & seeded) (1 small bell pepper)
  • 1/4 cup pitted, sliced olives (I used kalamata but you can also use regular black olives)
  • 2 tbsps finely chopped fresh parsley

For the dressing:

  • 3/4 cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1-2 tbsps extra-virgin olive oil

Instructions

  1. Bring a large pot of lightly salted water to a boil. Then add the pasta, and cook until al dente, about 8-9 minutes. Drain and rinse under cold water, draining again.

  2. While the pasta cooks, mix together the mayonnaise, vinegar, salt and pepper in a small bowl.

  3. Once the pasta is drained, in a large bowl, gently toss it with the dressing. Then fold in the carrots, celerly, bell pepper, parsley and the olive oil. Season with salt and pepper as needed. Then refrigerate for at least 2 hours before serving. Give a gentle toss again before serving.