Macaroni Salad

Pioneer Woman calls this the best macaroni salad ever and she is totally right! I made this for the 4th of July and then made it again on the 5th because it was gone WAY too quickly! I could eat this every day... so delicious! Definitely a keeper and it will be a regular at BBQs in the future!

Macaroni Salad
Recipe from Pioneer Woman

4 cups Elbow Macaroni

3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)

½ cups Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced (white And Dark Green Parts)

½ cups Mayonnaise

1 Tablespoon Red Wine Or Distilled Vinegar

3 teaspoons Sugar, More Or Less To Taste

¼ teaspoons Salt, More To Taste

Plenty Of Black Pepper

¼ cups Milk (more If Needed)

Splash Of Pickle Juice (spicy Sweet Pickles)

Extra Pickle Juice To Taste

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!