Seriously The Best Macaroni Salad Ever And So Freakin’ Easy
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 Pioneerwoman.com, 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.