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

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.

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.

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.