How To Cook: Macaroni Salad

Best Macaroni Salad

With Spring coming up the craving for hot soups lessens and fresh, in season vegetables and fruits fill up appetites. Macaroni Salad is a simple way to make a light dish that reminds taste buds of hotter weather.

Prep time:10 minutes

Recipe and Photo based on Ree Drummond

Cook time: 15 minutes

Serves : 12

Difficulty: Easy


4 cups of elbow macaroni

3 whole roasted red peppers, chopped (pimentos can also be a substitute )

1/2 of black olives, chopped fine

6 whole sweet/spicy pickles, diced (about 1/2 cup diced)

3 whole green onions,sliced (both white and dark green parts)

1/4 teaspoons of salt ( add more to taste)

Plenty of black pepper

1/4 cups of milk ( whole milk creates a thicker, creamier texture to the salad)

Splash of pickle juice ( spicy or dill pickle juice)

Extra pickle juice

Make sure to always use a sharp knife and cut down and away from your torso.

Preparation Instructions

Cook macaroni in lightly salted water according to package instructions (7-8 mins).

Drain and rinse under cold water to cool. Set the pasta aside .

Mix together mayo,vinegar, salt,and pepper.

Splash enough milk in it for it to be pourable and add the pickle juice for flavor and set aside  (make sure you taste it).

Place the cooled macaroni noodles in a large bowl and add only 3/4 of the dressing  .

Toss and add the rest of the dressing ( the dressing will seem thin but once the salad chills, the sauce will thicken).

Stir in the olives, red peppers(or pimentos),pickles and green onions.( if you want more flavor add more of any ingredient to the mix).

Lastly add the extra sweet or spicy pickle juice and stir.

Chill for at least for two hours before serving.




Print Friendly, PDF & Email
Bookmark and Share

Leave a Reply

Your email address will not be published. Required fields are marked *