 |
(Sheryl Julian/Globe Staff) |
Recipe
Serves 8
| 1 | pound elbow macaroni |
| 1 | tablespoon vegetable oil |
| 1/2 | cup mayonnaise |
| 1 | tablespoon cider vinegar |
| 1/2 | teaspoon salt, or to taste |
| 1/2 | teaspoon black pepper, or to taste |
| 1 | small green bell pepper, cored and cut into thin strips |
| 1/2 | red onion, coarsely chopped |
| 2 | ribs celery, halved lengthwise and thinly sliced |
| 1 | jar (6 or 8 ounces) cocktail olives with pimiento, drained and chopped |
2. Transfer the pasta to a large bowl. Add the vegetable oil. Stir well and set aside to cool.
3. In a small bowl, whisk the mayonnaise, vinegar, salt, and pepper. Stir the mixture into the pasta until it is coated all over.
4. Add the bell pepper, red onion, celery, and olives to the macaroni. Toss gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. Cover and chill for 1 hour before serving. Adapted from St. Alphonzo's Kitchen
© Copyright 2010 Globe Newspaper Company.
