My major hit last weekend was “The Best Macaroni Salad Ever” from The Pioneer Woman (she is just full of hits!). I am a lover of pasta salads but have never been able to find a Macaroni Salad that isn’t just a glob of mayo mess. This one is PERFECT and I’m really hoping someone invites me to a BBQ soon so I can bring this and knock everyone’s socks off!
The Best Macaroni Salad Ever (www.thepioneerwoman.com)
4 cups elbow macaroni (I like Barilla Plus)
3 whole roasted red peppers, chopped (can substitute pimentos)
1/2 cup chopped black olives
6 whole sweet/spicy pickle slices, diced (about 1/2 cup diced)
3 whole green onions, sliced (use the white and dark green parts)
1/2 cup mayo (I use Hellman’s Light)
1 tablespoon Red Wine vinegar
3 teaspoons sugar
1/4 teaspoon salt
Black pepper to taste
1/4 cup milk (more if needed)
Splash of pickle juice
Extra pickle juice to taste
Cook the macaroni in lightly salted water according to package instructions
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 as you go. Dressing may seem thin but it will thicken up as the salad chills. Stir in olives, roasted red peppers (or pimentos), chopped pickles and green onions. Add more of any ingredient if you feel like it. Splash in a little more pickle juice and stir. Chill for at least 2 hours before serving. Garnish with some more chopped green onion.
Note – this was good after 2 hours in the fridge but AWESOME after chilling overnight.