My mom was a great cook...not a chef, but a home cook who made delicious food. Her recipes are prized by our family and are the centerpiece for many a special day's celebration. This salad was most commonly served with burgers or hot dogs along her baked beans and cole slaw.
| Servings | Prep Time |
| 12 | 20 minutes |
| Cook Time | Passive Time |
| 5 minutes | 1 hour |
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My mom was a great cook...not a chef, but a home cook who made delicious food. Her recipes are prized by our family and are the centerpiece for many a special day's celebration. This salad was most commonly served with burgers or hot dogs along her baked beans and cole slaw.
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Ingredients
- 16 oz pasta elbow macaroni or shells
- 1 medium onion chopped
- 2 stalks celery chopped
- olives sliced, to taste
- 3/4 cup Miracle Whip or mayonnaise Mom definitely would have used Miracle Whip!
- 1/4 cup yellow mustard
- 1/2 cup Sugar (if using mayo add a bit more sugar)
- milk or olive juice to thin sauce slightly. I prefer olive juice.
- salt and pepper to taste
Servings:
Instructions
Recipe Notes
- Cook pasta al dente. (This is important! Do not overcook or you will have mush instead of salad!)
- Chop onion and celery.
- Slice olives.
- Add drained and rinsed pasta, onion, celery and olives to large bowl.
Okay, you are right. The recipe calls for yellow mustard but I am travelling in a camper with limited frig space! Spicy brown mustard works fine.
5. In a separate bowl, whisk mayonnaise, mustard, salt, pepper, sugar and thinner (olive brine or a bit of milk) to make the sauce.
6. Add sauce to pasta mixture. Stir together and refrigerate for at least an hour (a day is even better). Serve cold.
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