Macaroni salad for the 4th of July

For our big 4th of July celebration I tried a new recipe.

Macaroni salad. I am not generally a fan,

 but I loved this so much as well as my fam,

 that it will become a new family favorite for gatherings.

(Ask Liz, Marci, Justin, Jake, Christian and McKay)

YES..........its a pioneer woman recipe.

 Give credit where its due.

The only thing I changed was I added more dressing,

 and I used sweet and spicey pickles

from famous Daves!!!!! Yummo





•  
• 4 cups Elbow Macaroni
• 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
• 1/2 cup Black Olives, Chopped Fine
• 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
• 3 whole Green Onions, Sliced (white And Dark Green Parts)
• 1/2 cup Mayonnaise
• 1 Tablespoon Red Wine Or Distilled Vinegar
• 3 teaspoons Sugar, More Or Less To Taste
• 1/4 teaspoon Salt, More To Taste
• Plenty Of Black Pepper
• 1/4 cup Milk (more If Needed)
• Splash Of Pickle Juice (spicy Sweet Pickles)
• Extra Pickle Juice To Taste

Preparation Instructions

Cook the macaroni in lightly salted water according to package directions. 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 (or pimentos), pickles, and green onions. 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 at least 2 hours before serving. Sprinkle with sliced green onion to serve!