Nana Recipe Wednesday–Macaroni Salad

by Sarah on August 3, 2011

Tuesday night was National Night Out. Does your neighborhood recognize this? There have been a few “night outs” here and there since we’ve lived here, but we only really attended one, and it was literally years and years ago.  And I was so shy I didn’t even really talk to anyone.

I decided (on a whim) that we were hosting this year’s party. Last week.

I decided (on a whim) that I would make Nana’s macaroni salad. Yesterday.

Good thing I picked the macaroni too, because it is as easy as it gets without being pre-made.  It’s even easier if your husband boils and rinses the noodles for you so all you have to do is put it together.  (Thanks, honey)

Here’s just a few snaps of the evening.  In the 2nd row, you’ll see the Sausage King with his lovely wife, and to their left are some of his freshly made sausages.  Freaking delicious.  Order some.

Back to Nana’s salad.  I remember being a kid and really loving this macaroni.  In fact, it may have made me downright giddy.  I think that might have to do with the olives–I loved olives.  And mayonnaise.  I mean, who doesn’t love mayonnaise?  That isn’t a freak, I mean.

The other thing I’d like to mention is that I took a tip from June (of June’s Cafe in Sacramento) and loaded this sucker with insane amounts of black pepper.  It’s what makes her salad great and now it makes Nana’s salad even greater.

Thanks again to our awesome Hollywood Park neighbors, honorary neighbors and City Councilperson Jay Schenirer for coming over and making it fun!

Nana's Macaroni Salad


  • 2 lbs salad macaroni, boiled in salted water until al dente, drained and rinsed with cold water
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1/2 small red onion, minced
  • 1 carrot, small dice
  • 1 can black olives, drained and chopped
  • 3 cups mayonnaise
  • 2 Tbsp vinegar (I used cider)
  • salt, pepper, cayenne, snipped chives


  • Mix together the pasta and vegetables. Stir in the mayonnaise and vinegar until coated. Add salt, pepper and a pinch or two of cayenne. Be liberal with the pepper. Refrigerate for at least an hour before serving. Taste again before serving and re-season and add more vinegar or mayo if needed. Garnish with chives.

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