My sister-in-law, Julie, invited us to her house for Memorial Day. I asked, "What can we bring?" and she said, "Ooooooo, make your macaroni salad!"

I almost forgot about it, but yeah, Julie's right, it is AWESOME. I got the recipe from, but I tweaked it a bit. I made it a bit easier on the cook, and the results have made me the Macaroni Salad Queen of the Guerrera Family!

  • 4 cups Elbow Macaroni
  • 3 whole Roasted Red Peppers, Chopped
  • 1/2 cup Black Olives, Chopped Fine
  • 1 jar of sweet/spicy relish
  • 3 Green Onions, Sliced
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Red Wine Or Distilled Vinegar
  • 3 teaspoons Sugar
  • 1/4 teaspoon Salt
  • Black Pepper to taste

Cook the macaroni, drain, let cool and set aside.

Now, your mixing the good stuff in. Ready? Here we go: Mayo, vinegar, sugar, salt, and pepper. Mix that all up and then pour in a little milk and a little juice from the relish jar, just a splash of each. A good cook tastes their creations as they go along, so make sure you taste this and adjust the ingredients to your taste.

Pour about 3/4 of the dressing over the cooled macaroni. It may seem thin, but it will thicken when you chill it.

Stir in olives, peppers, relish, and onions. Pour on a little more of the dressing, mix it up and chill for at least 2 hours. Let me know what you think. This is not your grandmothers macaroni salad.

Listen to Linda G weekdays from 3-7pm on 105.5 FM, online at or by downloading the radioPup app for your mobile device.