Pioneer Womans Best Macaroni Salad Ever 2 Recipe
I love this recipe because it’s the perfect blend of tangy and spicy flavors that remind me of summer BBQs and picnics with friends. Plus, the combination of roasted red peppers and sweet/spicy pickles mixed with creamy dressing is just *chef’s kiss*—it’s irresistible, comforting, and Instagram-worthy!
The macaronis that I planted in fall are coming along nicely. They are sprouting beautifully.
And I have had a friend who is recently returned from Italy come help me prune the macaronis. They Italian prune the macaronis in such a way that they layer the elbow macaroni on top of one another.
And then I make the next batch of dynamite macaroni salad. And that is how my Youngstown, Ohio, garden grows.
Ingredients
Macaroni elbows: Gives you energy in the form of carbs; the foundation of the salad.
The vivid color and sweetness of roasted red peppers makes them an appealing addition to many dishes.
Besides their attractive color and flavor, red peppers also bring many health benefits to the table.
They are high in natural antioxidants, especially vitamin C.
Olives of the black variety: Provides a delightful taste and is a contributor to the healthy fat content of the average American diet.
Sweet/spicy pickles: Provide a sweet, tangy crunch; furnish unique zest.
Green onions: Imparts a subtle onion taste; teeming with antioxidants.
Mayonnaise: Adds richness to the salad and has a creamy texture.
Red wine vinegar: Provides acidity; offers a flavor that is tangy and balances well.
Ingredient Quantities
- 4 cups elbow macaroni
- 3 whole roasted red peppers, chopped
- 1/2 cup black olives, chopped fine
- 6 whole sweet/spicy pickles, chopped
- 3 green onions, sliced (white and dark green parts)
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 3 teaspoons sugar
- 1/4 teaspoon salt, more to taste
- Lots of black pepper
- 1/4 cup milk (more if needed)
- 1/4 teaspoon cayenne pepper
- Fresh dill, chopped
Instructions
1. Prepare the elbow macaroni as per the package instructions, taking care to ensure that it is cooked to the al dente stage. Once the pasta has reached this ideal texture, drain it and run cold water over it. When the macaroni is cool, set it aside.
2. In a big mixing bowl, put together the stirred roasted red peppers, finely diced black olives, sweet/spicy pickles, and green onions, sliced on the diagonal.
3. Whisk together the mayonnaise, red wine vinegar, sugar, salt, black pepper, milk, and cayenne pepper in another bowl to make a creamy dressing.
4. Slowly add the cooled macaroni to the vegetable mixture in the large mixing bowl, and gently stir everything together.
5. Add the made dressing to the macaroni and vegetable mixture. Combine well so that the noodles are evenly dressed.
6. If necessary, taste and adjust the seasoning with additional salt and pepper.
7. Place a lid or plastic wrap over the bowl and refrigerate for at least 1 hour. This allows the flavors to meld together.
8. Before serving, stir the salad well. If necessary, add a little more milk to bring it to the right consistency.
9. Top with freshly chopped dill.
10. Chill and savor your zesty macaroni salad!
Equipment Needed
1. Large pot
2. Colander
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Spoon or spatula for mixing
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Plastic wrap or lid for bowl
FAQ
- Q: Can I make this macaroni salad ahead of time?Yes, you can prepare it a day in advance. Put it in the fridge, and before you serve it, give it a good stir. You may need to add a bit more milk to make it a pourable consistency again.
- Q: Can I use a different type of pasta?The basic ingredient is elbow macaroni. But you can use any of several short pastas you happen to have on hand, such as rotini or penne.
- Q: Is there a substitute for the roasted red peppers?If you lack roasted red peppers, fresh bell peppers or pimentos can be substituted for a distinct flavor profile.
- Q: How do I make it spicier?To intensify the spiciness, incorporate additional cayenne pepper or some minced jalapeños.
- Q: Can I omit the olives?Q: If you do not like olives, can you still make the salad without them?
A: Yes, you can make the salad without them. And, like the first time around, the salad will be just as tasty without them as it is with them.
- Q: What can I use instead of sweet/spicy pickles?You can use standard pickles or even dill pickles to suit your flavor preference.
- Q: How long will the macaroni salad last in the refrigerator?You can keep the salad in the refrigerator for 3-4 days, as long as you store it in an airtight container.
Substitutions and Variations
Three whole roasted red peppers, chopped: Substitute with three whole roasted yellow or orange bell peppers for a different flavor.
1/2 cup black olives, finely chopped: Substitute with 1/2 cup green olives for a taste that is more acidic and tangy.
6 whole sweet/spicy pickles, chopped: For a more traditional pickle flavor, you can use 6 dill pickles instead.
1/2 cup mayonnaise: For a lighter and tangier version, swap 1/2 cup Greek yogurt in place of the mayonnaise.
1/4 cup milk (more if needed): Substitute with 1/4 cup almond milk for a dairy-free option.
Pro Tips
1. Roast Your Own Peppers: If you have the time, consider roasting your own red peppers. This allows you to char them to your preference, adding a deeper, smoky flavor to the salad.
2. Infuse the Dressing: Prepare the dressing in advance and let it sit for about 30 minutes before combining it with the pasta. This helps the flavors to meld and intensify.
3. Use Pickle Juice: For an extra tangy kick, add a tablespoon of the pickle juice to the dressing. It will enhance the overall flavor without being overpowering.
4. Customize the Spice Level: Adjust the amount of cayenne pepper to suit your heat preference. You can add a little more for a spicier kick or reduce it if you prefer a milder taste.
5. Opt for Fresh Herbs: While fresh dill is suggested, you could also mix in other fresh herbs like parsley, basil, or cilantro for a different flavor profile. Fresh herbs will elevate the freshness of the salad.
Pioneer Womans Best Macaroni Salad Ever 2 Recipe
My favorite Pioneer Womans Best Macaroni Salad Ever 2 Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Spoon or spatula for mixing
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Plastic wrap or lid for bowl
Ingredients:
- 4 cups elbow macaroni
- 3 whole roasted red peppers, chopped
- 1/2 cup black olives, chopped fine
- 6 whole sweet/spicy pickles, chopped
- 3 green onions, sliced (white and dark green parts)
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 3 teaspoons sugar
- 1/4 teaspoon salt, more to taste
- Lots of black pepper
- 1/4 cup milk (more if needed)
- 1/4 teaspoon cayenne pepper
- Fresh dill, chopped
Instructions:
1. Prepare the elbow macaroni as per the package instructions, taking care to ensure that it is cooked to the al dente stage. Once the pasta has reached this ideal texture, drain it and run cold water over it. When the macaroni is cool, set it aside.
2. In a big mixing bowl, put together the stirred roasted red peppers, finely diced black olives, sweet/spicy pickles, and green onions, sliced on the diagonal.
3. Whisk together the mayonnaise, red wine vinegar, sugar, salt, black pepper, milk, and cayenne pepper in another bowl to make a creamy dressing.
4. Slowly add the cooled macaroni to the vegetable mixture in the large mixing bowl, and gently stir everything together.
5. Add the made dressing to the macaroni and vegetable mixture. Combine well so that the noodles are evenly dressed.
6. If necessary, taste and adjust the seasoning with additional salt and pepper.
7. Place a lid or plastic wrap over the bowl and refrigerate for at least 1 hour. This allows the flavors to meld together.
8. Before serving, stir the salad well. If necessary, add a little more milk to bring it to the right consistency.
9. Top with freshly chopped dill.
10. Chill and savor your zesty macaroni salad!