Macaroni Salad

Macaroni Salad

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Michelle Bowen


I was invited to a picnic and was asked to make a macaroni salad. I did not want to do the traditional way so to kick it up a notch, I added a few extra ingredients like olives and chunks of pepperoni. Instead of mayo, I used creamy Italian dressing. It was such a huge hit at the picnic, all I had to do was bring home an empty bowl!


★★★★★ 1 vote

20 Min
10 Min


  • 2 box
    tri-colorerd rotelle
  • 1 small
    red pepper
  • 1 small
    green pepper
  • 1 stick
  • 1/3 lb
    cheddar cheese
  • 1 can(s)
    black olives
  • 1 jar(s)
    spanish olives
  • 24 oz
    creamy italian dressing

How to Make Macaroni Salad


  1. Cook the rotini to al dente. Drain then run under cold water to stop cooking process.
  2. Dice red and green peppers.
  3. Slice pepperoni to about 1/4 inch slices then quarter the slices so you have chunks.
  4. Dice the cheddar cheese to about 1/4 inch chunks.
  5. Open and drain black and spanish olives.
  6. Put the above ingredients into a large bowl.
  7. Pour creamy Italian dressing and mix well.
  8. Refrigerate until ready to serve then enjoy!
  9. (you can do all dicing and slicing while rotini is cooking to save time :) )

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About Macaroni Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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