Olive Macaroni Salad
One box elbow, bowtie, or shell macaroni
5-6 eggs
1 1/2 to 2 cups green olives with pimentos, sliced (I slice each olive into abour 4 slices across)
2-3 tsps (or more) celery seed (add as you like, I usually add more cause I love the stuff)
1 tsp mrs dash
salt and fresh ground black pepper to taste
1/4 to 1/2 cup mayonnaise (again, as you like)
Cook the macaroni and boil the eggs...chop the eggs, drain the macaroni, add all other ingredients with the macaroni and eggs in a bowl, mix well...you can eat it then or let it refrigerate.
You can also add other seasonings if you wish, or more olives and more celery seed, it's an individual thing. It is really good the next day. I hate traditional macaroni salad, but I like this one...oh and don't cook the macaroni too mushy....
Marsha