I brought this salad to a friend’s house and this was her review: “Super yummy and not your typical mother’s macaroni salad! My favorite things about it: the crunch, that it wasn’t too mayonnaisey, and I loved the spice–it’s addictive! Brandon said it was really good too! We will enjoy every bite. Thanks!!!” That about says it all, huh? 🙂 Credit goes to thepioneerwoman.com–the recipe is all hers. (Oh, except that I used rotini noodles instead of macaroni..details…details…)
Ingredients:
4 cups elbow macaroni
3 whole roasted red peppers, chopped
1/2 cup black olives, chopped
6 whole sweet/spicy pickle slices, diced (about 1/2 cup diced)
3 whole green onions, chopped
½ cup mayo
1 Tablespoon red wine vinegar
3 teaspoons sugar
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup milk
Splash of pickle juice (spicy sweet pickles)
Directions:
- 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. Add milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed.
- Place cooled macaroni in a large bowl and pour in dressing. (Dressing will seem a little thin, but it will thicken up as salad chills.)
- Stir in olives, roasted red peppers, pickles, and green onions.
- Cover and chill for at least 2 hours before serving. Tastes even better the next day!
