Cook 1 lb of elbow macaroni until soft but still firm.
Strain out water.
Put into bowl and quickly mix with ¼ cup of olive oil (so pasta does not stick together).
Add mayonnaise (not salad dressing), at least ½ cup, more to taste.
I added ½ jar of drained green salad olives to the salad I served. But you could also add things like a can of asparagus tips (drained) or salad shrimp. Whatever you think would taste good.
Add pepper and salt to taste.