This macaroni salad is so refreshing! It’s easy to make and it doesn’t last long! Great for picnic’s, BBQ’s and Church Gatherings! You’ll be the talk of the town, no really, I’m serious, and I don’t like to be serious, it’s not much fun.

Here is what you’ll need:

4 cups macaroni pasta, cooked to just al dente, then rinsed in cold water to stop the cooking ( set aside)

3/4 cups black olives ( cut into thirds)

1 cup green olives ( cut into thirds)

1/8 cup small diced carrots

1 1/2 cups small diced cucumber ( seeds removed)

1/2 cup small diced onion

1 med bell pepper diced small

1 cup diced salami ( optional )

 

The Dressing:

1 cup mayonnaise

1/2 cup mustard

1 tsp. honey

1 tsp. red wine vinegar

1/2 tsp. sugar

2 cloves garlic minced

1 tablespoon parsley flakes

4-5 basil leaves diced

1/2 tablespoon salter

1/2 tablespoon pepper

add all the ingredients to a medium sized bowl and mix well.

Mix the veggies and salami in with the pasta. Add the dressing and fold it into the pasta well. Chill in fridge at least 3 hours before serving, over night is best. Stir well before serving!

Yumo!