Elbow Macaroni Salad

This Elbow Macaroni Salad is one of my favorite dishes to bring to a potluck. It's easy to make, and everyone always loves it! Plus, it's perfect for any summer occasion. Whether you're celebrating Memorial Day, Independence Day, or just enjoying a lazy summer day, this salad is sure to hit the spot!

A delicious and easy side dish

If you're looking for a delicious and easy side dish to take to your next get-together, look no further than elbow macaroni salad. This classic recipe is always a hit with crowds of all ages. Plus, it's simple to make - just boil the pasta and mix it with a few flavorful ingredients. This salad is perfect for all ages, and it can be tailored to your liking by adding in your favorite ingredients. So go ahead and add this dish to your summer entertaining menu!

Ingredients

1 lb elbow macaroni or Gluten-free
½ cup Hellman's Mayonnaise
2 tablespoon black olives diced
1 tablespoon Olive oil
1 teaspoon salt
¼ teaspoon black pepper
2 hard-boiled eggs diced
½ green apple, peel and dice
½ sweet onion diced
5 cherry tomatoes diced

Directions

Directions:

Cook elbow macaroni according to package directions.
Drain and rinse under cold water
In a large bowl, mix all ingredients
Add cooked elbow macaroni and mix until evenly coated.
Chill in the refrigerator for at least 1 hour before serving.
Enjoy!

Origin of Elbow Macaroni

Elbow macaroni is a type of short, tubular pasta that is most commonly used in macaroni and Elbow macaroni is a type of short, dry pasta that is shaped like a elbow. It is one of the most popular types of pasta in the United States. While the exact origin of elbow macaroni is unknown, it is believed to have originated in Italy. One theory is that it was first created by a pasta maker in the city of Naples who was looking for a way to use up leftover pieces of dough. Another theory suggests that it was first made by Arab traders who introduced their own version of pasta to Italy. Regardless of its origins, elbow macaroni has become a staple in American cuisine and is often used in dishes such as macaroni and cheese. Either way, Thomas Jefferson is credited with having popularized the dish when he served it at his 1802 presidential state dinner.