We frequently serve Kathy’s now famous Bama Macaroni Salad as part of the lunch we provide on our Platypus Wine Tours, and it’s always a big hit. So much so, our guests are always asking for the recipe for this southern goodness. So here it is!
Bama Macaroni Salad


  • 1 lb macaroni salad pasta
  • 1 red bell pepper
  • 2 ribs celery
  • 1/2 small onion
  • 1 small can black olives
  • 4-5 whole sweet pickles (reserve 1/4 cup pickle juice for later use)
  • 3 boiled eggs
  • 3/4 cup Mayonnaise (preferably Bama if you can find it)
  • White pepper
  • 1 T Celery seed

Boil pasta in heavily salted water until Al Dente (about 8 minutes), feel free to throw in the eggs with the pasta to save some time and dish washing. Drain the pasta and separate the eggs for cooling. While the pasta and eggs are cooling finely chop the red pepper, celery, onion, black olives and sweet pickles. After the pasta and eggs have cooled, peel and chop the eggs and dump into the dish you will be serving and chilling in. At this point, put enough white pepper on the pasta to make the top “dusty” and add the celery seed. Take the mayo and add the juice from the sweet pickle and mix together until it is like a smooth sauce. Add all the chopped vegetables, mix with the pasta and egg totally, and then add the mayo sauce.
Chef’s Notes:
If it’s not “wet” enough feel free to add more mayo or pickle juice.

Stay tuned for more of our favorite Wine Country Recipes from Kathy’s Kitchen at Platypus Wine Tours!