Ingredients
- 4c elbow macaroni
- 3 whole roasted red peppers, chopped
- 1/2c black olives, chopped fine
- 6 whole sweet/spicy pickle slices, diced
- 3 whole scallions, sliced
- 1/2c mayonnaise
- 1T red wine or distilled vinegar
- 3t sugar, more or less to taste
- 1/4t salt, more to taste
- black pepper to taste
- 1/4c milk (more if needed)
- splash of pickle juice (spicy sweet pickles), more to taste
Directions
Cook the macaroni in lightly salted water. 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, pickles, and scallions. 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 a least 2 hours before serving. Sprinkle with sliced green onions to serve.