I think I must be in mayonnaise mode because everything mayonnaisey is really really appealing to me lately. Here is another American classic picnic and bbq dish, macaroni salad! I based this recipe for macaroni salad on The Pioneer Woman’s recipe for The Best Macaroni Salad Ever. I didn’t make it exactly like hers because I couldn’t find spicy and sweet pickles, but I really enjoyed my substitutes of bread and butter pickles and srirachi! I thought it was at its best right after mixing instead of refrigerating it, the mayonaissey sauce was so silky and the flavors just right.
I actually loved this macaroni salad right after mixing rather than chilling for a couple of hours first. The sauce is so silky right after mixing!
1 pound elbow macaroni
1/2 cup mayonnaise (Best Foods!)
1/4 cup milk
1 tablespoon + 1 teaspoon white vinegar
1 tablespoon sugar
1/2 teaspoon salt & fresh ground black pepper
1 jar whole roasted red peppers drained and chopped (I used Trader Joe’s)
1/2 cup black olives finely chopped
1/2 cup bread and butter pickles
4-5 green onions sliced (depending on how big they are)
- Cook macaroni in salted water according to package directions. Then rinse really well in cold water so that the noodles are cool.
- Mix together mayo, milk, vinegar, sugar, salt and pepper.
- Toss noodles with red peppers, olives, pickles, green onions and mayo mixture, then serve!