The Best Macaroni Salad Ever

I stumbled across this recipe yesterday by one of my favorite cooks: Ree Drummond, otherwise known as the Pioneer Woman. Every single recipe I have made of hers has become a family favorite, and as I own all three of her cookbooks, I have made a lot of her recipes.
I just mixed up this salad and despite tasting it before it is chilled, I can see where it is become a real family favorite.
So here is the recipe, as I copied and pasted:

The Best Macaroni Salad Ever

Prep Time:

 10 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 4 cups Elbow Macaroni
• 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
• 1/2 cup Black Olives, Chopped Fine
• 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
• 3 whole Green Onions, Sliced (white And Dark Green Parts)
• 1/2 cup Mayonnaise
• 1 Tablespoon Red Wine Or Distilled Vinegar
• 3 teaspoons Sugar, More Or Less To Taste
• 1/4 teaspoon Salt, More To Taste
•  Plenty Of Black Pepper
• 1/4 cup Milk (more If Needed)
•  Splash Of Pickle Juice (spicy Sweet Pickles)
•  Extra Pickle Juice To Taste

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 (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!

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