Olive Pasta Salad



INGREDIENTS:

4 eggs

3 cups uncooked elbow macaroni

2 cups pimento-stuffed green olives, sliced

1/2 cup mayonnaise

2 1/2 teaspoons celery seed

1/4 teaspoon black pepper

1 teaspoon salad seasoning

DIRECTIONS:

1. Place the eggs in a saucepan with enough cold water
to cover. Bring water to a boil and immediately remove
saucepan from heat. Cover, and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool,
peel, and chop.

2. Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;
drain.

3. In a large bowl, mix the olives, mayonnaise, celery
seed, pepper, and salad seasoning. Toss in the eggs and
macaroni. Cover, and chill at least 3 hours in the
refrigerator before serving.



Olive Pasta Salad