Type what you have

Ingredients

• ✓ black olive
• rotini pasta
• cucumber
• onion
• cherry tomato
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Ingredients

• ✓ black olive
• cheese tortellini
• artichoke heart
• pepperoni
• provolone cheese
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ black olive
• potato
• egg
• green olive
• dill pickle
• sweet onion
• mayonnaise
• yellow mustard

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Ingredients

• ✓ black olive
• cheddar cheese
• mayonnaise
• iceberg lettuce
• roma tomato
• pea
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ black olive
• lemon
• garlic
• parsley
• salt
• pepper
• squid
• celery

Instructions

1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Ingredients

• ✓ black olive
• macaroni
• ranch dressing
• mayonnaise
• garlic powder
• adobo seasoning
• black pepper
• solid white tuna
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
2. 2 Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
3. 3 Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until serving.

By Paula

Ingredients

• ✓ black olive
• russet potato
• egg
• crabmeat
• carrot
• mayonnaise
• white sugar
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
2. 2 In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

By KIKUKAT

Ingredients

• ✓ black olive
• rotini pasta
• tomato
• green bell pepper
• onion
• cucumber
• broccoli
• mushroom
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 to 10 minutes. Drain and rinse in cold water.
2. 2 Combine cooked pasta, tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, and olives in a large bowl. Add Italian salad dressing; toss to coat.

By Sue H.

Ingredients

• ✓ black olive
• honey
• lemon juice
• salt
• black pepper
• olive oil
• arugula
• orange
• fennel

Instructions

1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Ingredients

• ✓ black olive
• penne pasta
• carrot
• kale
• cherry tomato
• cucumber
• red bell pepper
• shallot
• salad dressing
• mayonnaise

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Combine pasta, carrots, kale, cherry tomatoes, cucumber, bell pepper, olives, and shallot in a bowl. Combine Greek dressing and mayonnaise in a separate bowl; drizzle over salad and mix until well combined.

By CookingWithShelia

Ingredients

• ✓ black olive
• egg
• mayonnaise
• yellow mustard
• brown mustard
• black pepper
• white vinegar
• white sugar
• sweetened condensed milk
• paprika

Instructions

1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Ingredients

• ✓ black olive
• green olive
• oregano
• olive oil
• cream cheese
• oregano
• garlic powder
• flour tortilla
• ham
• provolone cheese
• salami
• mozzarella cheese

Instructions

1. 1 Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.
2. 2 Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.
3. 3 Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.
4. 4 When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

By Greg

Ingredients

• ✓ black olive
• pasta shell
• imitation crab
• lobster meat
• celery
• mayonnaise
• catalina salad dressing
• worcestershire sauce
• hot sauce
• dijon mustard
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Ingredients

• ✓ black olive
• tomato
• cucumber
• red onion
• olive oil
• lemon juice
• oregano
• salt
• pepper
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Toss tomatoes, cucumbers, and red onion together in a shallow salad bowl.
3. 3 Drizzle oil and lemon juice over top, then sprinkle with oregano, salt, and pepper.
4. 4 Top with feta and olives. Enjoy!

By jen

Ingredients

• ✓ black olive
• rotini pasta
• salad dressing
• pepperoni
• salami
• cheddar cheese
• monterey jack cheese
• feta cheese
• cucumber
• red onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; run under cold water to stop the cooking process. Drain; transfer to a large bowl.
2. 2 Stir dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, cucumber, black olives, red onion, and cherry tomatoes into rotini; toss to combine.
3. 3 Cover the bowl with plastic wrap; set aside in the refrigerator before serving, at least 1 hour.

By Brian Genest

Ingredients

• ✓ black olive
• orzo pasta
• broccoli
• olive oil
• pine nut
• red pepper flakes
• parmesan cheese
• basil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Ingredients

• ✓ black olive
• penne pasta
• olive oil
• green onion
• garlic
• cherry tomato
• salt
• pepper
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2. 2 Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
3. 3 Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.

By MARBALET

Ingredients

• ✓ black olive
• water
• long grain rice
• wild rice mix
• pea
• parsley
• tomato
• artichoke heart
• green onion
• balsamic vinegar
• canola oil
• white sugar

Instructions

1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Ingredients

• ✓ black olive
• macaroni
• pasta
• artichoke heart
• mushroom
• cherry tomato
• parsley
• basil
• oregano
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. Drain well and rinse with cold water.
2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
3. 3 Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

By Maryanne

Ingredients

• ✓ black olive
• beef steak
• fajita seasoning
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• lettuce
• tomato
• black bean
• cheddar cheese
• southwest fiesta dressing

Instructions

1. 1 Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
2. 2 Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
3. 3 Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

By Dole

Ingredients

• ✓ black olive
• farfalle pasta
• broccoli
• asparagus
• chicken breast
• kidney bean
• green bell pepper
• cherry tomato
• feta cheese
• salad dressing
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool.
2. 2 In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.

By Stacey Hiles Thune

Ingredients

• ✓ black olive
• avocado
• lemon
• shrimp
• pea
• sweet onion
• celery
• garlic powder
• onion powder
• salt
• pepper
• mayonnaise

Instructions

1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

Ingredients

• ✓ black olive
• tri-colored spiral pasta
• mayonnaise
• apple cider vinegar
• olive oil
• salt
• pepper
• imitation crabmeat
• shrimp
• grape tomato
• cucumber
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 10 minutes. Drain and rinse under cold water to cool. Transfer to a large bowl and set aside.
2. 2 Mix together mayonnaise, vinegar, oil, salt, and pepper in a small bowl. Pour over pasta and stir to coat.
3. 3 Add crab, shrimp, tomatoes, cucumber, black olives, and bell pepper; mix gently to coat with dressing. Taste and adjust seasoning if desired. If pasta is too dry, mix in more mayonnaise.

By LLUV7877

Ingredients

• ✓ black olive
• chicken
• green bell pepper
• cumin
• salt
• water
• tomatillo
• green chile pepper
• garlic
• tortilla chip
• colby-jack cheese
• avocado
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ black olive
• romaine lettuce
• cucumber
• green bell pepper
• carrot
• cherry tomato
• turkey
• ham
• cheddar cheese
• swiss cheese
• egg
• bacon
• ranch dressing

Instructions

1. 1 Place torn lettuce leaves on a dinner plate.
2. 2 Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
3. 3 Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
4. 4 Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
5. 5 Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
6. 6 Drizzle dressing of choice over all and serve.

By Bibi

Ingredients

• ✓ black olive
• baby spinach
• carrot
• crouton
• green onion
• feta cheese
• black bean
• pine nut
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper

Instructions

1. 1 Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
2. 2 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

By Allrecipes Member

Ingredients

• ✓ black olive
• tri-colored spiral pasta
• broccoli
• cauliflower
• red onion
• garlic
• pepperoni
• mozzarella cheese
• olive oil
• red wine vinegar
• salt
• pepper
• italian seasoning

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
2. 2 Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

By Helene Rose-Carson

Ingredients

• ✓ black olive
• brown rice
• water
• olive oil
• salt
• collard green
• black bean
• green pea
• corn kernel
• green chili
• tomato
• salt
• black pepper

Instructions

1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ingredients

• ✓ black olive
• potato
• egg
• mayonnaise
• ranch dressing
• dill pickle relish
• yellow mustard
• salt
• black pepper
• paprika
• celery seed
• onion
• pepperoncini

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

Ingredients

• ✓ black olive
• penne pasta
• white vinegar
• white sugar
• catalina salad dressing
• salad dressing
• cucumber
• tomato
• onion
• carrot
• green bell pepper
• celery salt
• salt
• pepper

Instructions

1. 1 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.
2. 2 In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
3. 3 In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

By TINA B