Tuesday, August 28, 2012


While I am getting soaked in Tampa, Florida this week, I am sending you this yummy recipe for Macaroni Salad--sooo good!

Our family doesn't usually go for macaroni salad.  But on a hot day this sounded just right to serve with grilled sliders.   I adapted this recipe from Pioneer Woman Cooks and everyone loved it. Not too mayonnaisey (which is my usual complaint about macaroni salads) and the sweetness from the pickles is magic.  I use Bubbies Bread and Butter Chips (found at Sprouts in the refrigerated deli section) which is our favorite sweet pickle.


  • 4 cups Elbow Macaroni
  • 3 whole Roasted Red Peppers, Chopped
  • ½ cups Black Olives, Chopped
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • 1 cup diced Celery
  • 4 whole Green Onions, Sliced (white and dark green parts)
  • ½ cup Mayonnaise
  • 3 Tablespoons Red Wine Vinegar
  • 3 teaspoons Sugar
  • ¼ teaspoons Salt, More To Taste
  • Plenty Of Black Pepper
  • ¼ cups Milk (more if needed)
  • Splash Of Pickle Juice (spicy Sweet Pickles)

Preparation Instructions

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, pickles, celery, and green onions.  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.

1 comment:

  1. Yum! What's not to love about a salad with all that splashing going on? :-) Looking forward to trying this -- perfect timing for a Labor Day picnic.