Best Macaroni Salad With Olives

Ingredients

Main ingredients

• 4 cups elbow macaroni cooked al dente is lightly salted water and cooled (about 16 ounces uncooked)

• 1 cup diced celery

• ⅓ cup finely chopped onion

• 1 cup chopped roasted red bell peppers

• ½ cup Lindsay Ripe Sliced Black Olives, rinsed and drained

• 3 tablespoons Lindsay Capers, rinsed and drained

• 3 green onions, sliced

For the sauce

• 2 cups good quality mayonnaise

• ¼ cup sweet or dill pickle relish

• 1½ tablespoons Dijon mustard

• 1 tablespoon sugar

• 1 tablespoon white vinegar

• 2½ teaspoons kosher or sea salt

• ½ teaspoon freshly ground black pepper

Cooking Directions

1. Place the thoroughly cooled pasta in a large mixing bowl along with all remaining ingredients, except for the sauce. Stir to combine.

2. To make the sauce, place all the ingredients in a medium-sized bowl and stir to combine.

3. Pour the sauce over the pasta salad and stir to thoroughly coat the pasta. Add salt and pepper to taste. If it doesn't taste excellent it needs more salt. Transfer to a non-reactive bowl. Cover and chill for at least 2 hours before serving.

4. NOTE: Pasta absorbs a lot of liquid over time and will dry out, so if serving leftovers the next day, add a little more mayo sauce.