The Best Macaroni Salad Ever
This macaroni salad recipe is a delightful mix of flavors and textures that come together to create a delicious and satisfying dish. It features tender elbow macaroni tossed in a creamy dressing that has a perfect balance of tangy, sweet, and savory notes. Combined with the crunch of black olives, zesty roasted red peppers, and the refreshing bite of green onions, this salad is a real crowd-pleaser. Serve it chilled and enjoy the burst of flavors with every bite.
— Constant Cookbook
Ingredients
- 4 cups Elbow Macaroni
- 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
- 1/2 cup 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)
- 1/2 cup Mayonnaise
- 1 Tablespoon Red Wine Or Distilled Vinegar
- 3 teaspoons Sugar, More Or Less To Taste
- 1/4 teaspoon Salt, More To Taste
- Plenty Of Black Pepper
- 1/4 cup Milk (more If Needed)
- Splash Of Pickle Juice (spicy Sweet Pickles)
- Extra Pickle Juice To Taste
Instructions
- Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
- Mix together the mayonnaise, 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. <br>
- Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
- Stir in the roasted red peppers (or pimentos), olives, 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. <br>
- Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!
Cook Time
15M
Prep Time
PT10M
Yield
12
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