Herb and Olive Macaroni Salad

© Katherine Stetson

For four-six servings:

  • 1.5 cups elbow macaroni
  • 1 cup chopped green and black olives
  • ¾ cup chopped celery
  • ½ cup mayonnaise (Hellman’s or homemade)
  • ¼ chopped roasted red peppers
  • ¼ cup House Vinaigrette
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon dried dill
  • 1 teaspoon chopped fresh thyme
  • sea salt and freshly ground pepper, to taste
  • ½ cup crumbled feta cheese, optional

Cook macaroni according to package instructions.  Drain thoroughly and pour into a large mixing bowl.  Toss immediately with vinaigrette, salt and pepper.  Allow mixture to cool slightly.

Add remaining ingredients and mix until well combined.  Refrigerate for several hours or serve at room temperature.

Copyright © Katherine Stetson, all rights reserved.