20 June 2012

The Best Macaroni Salad Ever

I've searched for the best macaroni salad recipe to no avail, but now I think I've found it.  It has just the right amount of tang and all the right ingredients.  The original recipe served 12, what follows serves 6. This will be dinner tonight along with Turkey Burgers with Chipotle-chili Tartar Sauce.  My search has ended!

Serves: 6
  • 2 cups Elbow Macaroni
  • 2 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • 1/4 cup Black Olives, Chopped Fine
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/3 Cup Diced, I use Wickles, available at Safeway)
  • 2 whole Green Onions, Sliced (white And Dark Green Parts)
  • 1/4 cup Mayonnaise
  • 1/2 Tablespoon Red Wine Or Distilled Vinegar
  • 1 1/2 teaspoons Sugar, More Or Less To Taste
  • 1/8 teaspoon Salt, More To Taste
  • Plenty Of Black Pepper
  • 2 Tablespoons 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!

Click for printable recipe

Adapted from Pioneer Woman Cooks

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