Family Tested & Approved
juice from 1/2 zested lemon
Boil elbow macaroni to box directions for al dente pasta. Drain and rinse with cold water to stop pasta from overcooking.
Finely dice celery, green onions including tails, and bell pepper. Drain black olives and quarter them.
Place all ingredients chopped thus far into a large bowl along with cooked pasta. Add lemon zest and lemon juice. Add salt and pepper.
Toss with mayonnaise. I use Hellmann's as my family prefers this brand, but you use whatever brand you prefer.
Refrigerate overnight to allow flavors to blend.
This salad can be used as a side or served alone as a main course on a bed of crisp greens.