The Best Macaroni Salad
While I am not a fan of pasta or potato salads, a sin to some I know, this recipe is phenomenal. The true pasta/potato salad connoisseurs all rant and rave when they try this recipe, the secret is the brand of pickles and mayo used. Trust me on this one!
INGREDIENTS:
**Disclaimer with the ingredients, I made this recipe exactly as follows the first time. Now I eyeball how much I used when it comes to the sugar and add more vegetables that listed. I add more vegetables to this and add carrots, green peppers, etc. Whatever I have on hand!
- 4 c. elbow macaroni
- 1/2 c. mayonnaise Kraft Mayo with Olive Oil - the best to use with this recipe.
- 1 tbsp. vinegar
- 3 tsp. sugar, more or less to taste
- 1/4 tsp. salt to taste
- Black pepper
- approximately 1/4 c. milk
- Splash of pickle juice, more to taste
- 3 whole roasted red peppers (can find next to the jarred peppers and olives in the grocery store)
- 1/2 c. black olives, finely chopped
- 6 sweet/spicy pickle slices, diced (about 1/2 cup diced) Famous Dave's Signature Spicy Pickle Spears - this brand is the secret! They aren't really spicy, more of tangy and work perfectly.
- 3 green onions, sliced (white and dark green parts)
INSTRUCTIONS:
Cook the macaroni in lightly salted water according to the package directions, be careful not to overcook! Drain and rinse under cold water to cool.
Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable and a little pickle juice for flavor.
Chop all vegetables to desired size. Add cooled noodles and vegetables to bowl. pour dressing over and stir. (dressing may seem thin but tends to thicken in fridge after cooling)
Let chill for a few hours in fridge. Taste and season if needed.
Sprinkle with chopped green onions prior to serving.
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