It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple beyond the norm.
1 (15 oz.) jar light or reduced-fat mayonnaise
2 Tablespoons red wine vinegar
3 cups dry whole wheat elbow macaroni
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons granulated sugar
4-5 whole roasted red peppers, chopped (or one 16 oz. jar)
1 (6 oz.) can black olives, chopped fine
1/2 cup milk (less or more, if needed)
1/4 cup pickle juice from sweet/spicy pickles, to taste
15 sweet/spicy pickle slices, diced (3/4 cup diced)
6 whole green onions, sliced
Set a large pot of salted water to boil. Add macaroni and reduce heat; cook according to package directions (usually 6-8 minutes). Drain and rinse under cold water to cool. Set aside and let cool completely.
In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Add milk and pickle juice, just enough to make the dressing pourable. Add chopped red peppers, olives, pickles and green onions. Taste and adjust seasonings as needed. Add more of any ingredient you like, including pickle juice, if desired. Chill dressing while macaroni cools.
Add cooled macaroni to bowl with dressing and toss. Chill for at least 2 hours before serving.
Enjoy Your Creamy Macaroni Salad!