Macaroni Olive Salad
A creamy, colorful pasta salad with fresh vegetables, olives, and a tangy dressing, perfect for picnics, potlucks, or light summer lunches that appeal to all ages.
Ingredients
- 2 c. elbow macaroni ⓘ
- 1 Tbsp. salt ⓘ
- 3 qt. boiling water ⓘ
- 1/2 c. dairy sour cream ⓘ
- 1/2 c. mayonnaise ⓘ
- 1/3 c. milk ⓘ
- 1/2 tsp. basil leaves, crushed
- salt and pepper to taste ⓘ
- 1 Tbsp. fresh lemon juice ⓘ
- 1/3 c. onion, chopped ⓘ
- 1 c. raw carrots, thinly sliced
- 3/4 c. cucumber, peeled, seeded and diced ⓘ
- 1/2 c. red radishes, sliced ⓘ
Instructions
- Gradually add macaroni and salt to rapidly boiling water so water continues to boil.
- Cook, uncovered, stirring occasionally, until tender.
- Drain in colander; rinse with cold water and drain again.
- Blend together sour cream, mayonnaise, milk, dry mustard, basil leaves and lemon juice in large bowl.
- Add cooked macaroni, chopped onion, sliced carrots, diced cucumber, sliced radishes, and sliced olives to the dressing.
- Toss until well combined.
- Season to taste with salt and pepper.
- Cover and chill for several hours before serving.
Tips & Substitutions
For a creamier texture, consider adding more sour cream or mayonnaise. You can easily substitute Greek yogurt for a healthier option. If you prefer a bit of crunch, add chopped bell peppers or celery. Fresh herbs like dill or parsley can also enhance the flavor. For a twist, try adding some crumbled feta cheese or olives to the mix.
Serving Suggestions
This Macaroni Olive Salad is perfect for picnics or potlucks. It pairs beautifully with grilled chicken or burgers, making it an ideal side for summer barbecues. You can also serve it alongside a fresh green salad or with crusty bread. For a complete meal, consider adding protein like chickpeas or diced ham.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad creamy, you may want to add a splash of milk or a dollop of sour cream before serving. Avoid freezing, as the texture may change. Simply toss gently before serving to revive the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni Olive Salad contains roughly 189 calories, with 6g protein, 32g carbohydrates, and 5g fat. It is a good source of vitamin A (18% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1097mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance, allowing the flavors to meld. Just be sure to keep it covered in the refrigerator. If it thickens too much overnight, you can stir in a little extra milk or sour cream before serving to restore the desired consistency.
What can I use instead of elbow macaroni?
You can substitute elbow macaroni with any small pasta shape like shell pasta, rotini, or even gluten-free pasta. Each option will provide a different texture, but they all work well in this salad. Just ensure to adjust cooking times as needed based on the pasta type.
Is this a vegetarian recipe?
Yes, this Macaroni Olive Salad is a vegetarian recipe. It contains no meat products, making it suitable for vegetarians. However, if you want to add protein, consider including chickpeas or diced tofu for a heartier dish that still aligns with vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).