You'll Never Guess The Secret Ingredient That Makes This Macaroni Salad SO GOOD

This recipe includes an ingredient I’ve never thought to add into pasta salad before—pickles and pickle juice—but they really are a perfect addition. The slightly sour, savory notes pop out at you with every bite, making you want another scoop.

The sauce is the perfect texture too—smooth and silky with great kick from a healthy dose of black pepper. And the best part is that there’s no special preparation involved: just boiling noodles, chopping a few veggies, and stirring everything together. It’s the best macaroni salad I’ve ever tasted. And I think once you try it you’ll feel the same way!

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

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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Quick tip: You must chill for at least two hours but this tastes even better with a night in the fridge—so prepare it the night before and serve the next day!

Big thanks to The Pioneer Woman. for this delicious recipe!

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