September 06, 2018


Elbow macaroni - 100 gms
Lemon juice - 11/2 tbsp
Vinegar - 2 tbsp
Olive oil - 1 1/2 tbsp
Chives - 2 tbsp (chopped) or
Onion -1 tsp (grated)
Celery stalks - 3-4 stalks (diced)
parsley - 3 tbsp (chopped)
Canned pimento - 2 tbsp (chopped)
Olives - 12 stuffed (chopped)
Sour cream - 3 tbsp
Tomatoes - 1-2 for garnish
Salt and pepper


  • Cook the macaroni in plenty of salted boiling water until just tender - 'al dente'.
  • Mix the lemon juice, oil and vinegar well together.
  • When the macaroni is cooked, drain it well and while still hot, toss in the dressing, then set aside to cool.
  • Mix all the other ingredients, season with salt and freshly ground pepper.
  • When ready to serve, mix with the macaroni and arrange on a bed of lettuce.
  • Garnish with slices or wedges of tomato.
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