Pioneer Woman Best Macaroni Salad Ever

Pioneer Woman best macaroni salad ever is a creamy, crunchy pasta salad with elbow macaroni, roasted red peppers and sweet pickles that comes together in 25 minutes. This make-ahead cookout side dish fits Fourth of July, Easter and potluck tables, and it tastes even better after a good chill.

Rinse the macaroni under cold water right after draining it, because that stops the cooking and washes off the starch. Skip it and the warm pasta clumps together and soaks up the dressing.

Splashing pickle juice into both the dressing and the finished salad gives it a tangy brightness that plain vinegar can't match. Holding back a quarter of the dressing also lets you add more only if the salad needs it, so it never turns soupy.

Pioneer Woman Best Macaroni Salad Ever

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

210

kcal

Creamy mayo dressing coats tender elbow macaroni, with crunchy olives, pickles and green onions in every bite. The dressing looks thin at first, then thickens as the salad chills.

Ingredients

• 4 c. elbow macaroni
  

• 1/2 c. mayonnaise
  

• 1 tbsp. red wine vinegar or distilled vinegar
  

• 3 tsp. sugar, plus more or less to taste
  

• 1/4 tsp. salt, plus more to taste
  

• Plenty of black pepper
  

• 1/4 c. milk, plus more if needed
  

• Splash of pickle juice, plus more to taste
  

• 3 whole roasted red peppers, diced, plus more to taste (can also use pimentos)
  

• 1/2 c. black olives, finely chopped
  

• 6 sweet/spicy pickle slices, diced (about 1/2 cup diced)
  

• 3 green onions, sliced (white and dark green parts)
  

Directions

• Cook the macaroni: Cook 4 cups elbow macaroni in lightly salted water according to the package directions. Drain it and rinse under cold water until cool, then set it aside.
• Mix the dressing: Whisk 1/2 cup mayonnaise, 1 tablespoon red wine vinegar, 3 teaspoons sugar, 1/4 teaspoon salt and plenty of black pepper in a small bowl. Splash in 1/4 cup milk until pourable, then add a splash of pickle juice, taste and adjust the seasoning.
• Dress the pasta: Put the cooled macaroni in a large bowl and pour in three-fourths of the dressing. Toss well and add more dressing if you like, since it will thicken as the salad chills.
• Stir in the add-ins: Stir in 3 diced roasted red peppers, 1/2 cup finely chopped black olives, 6 diced sweet/spicy pickle slices and 3 sliced green onions. Finish with one more splash of pickle juice and stir, adding extra of any ingredient if you want more going on.
• Chill and serve: Chill the salad for at least 2 hours so the flavors come together and the dressing thickens. Then give it a big stir and sprinkle sliced green onions on top before serving.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pimentos instead of roasted red peppers?

Yes, pimentos work just as well and give you the same sweet, mild pepper flavor. Use about the same amount, and drain them well so they don't thin out the dressing.

Can I make this macaroni salad the day before?

It's actually better that way, since the flavors meld overnight in the fridge. Stir in a splash of milk before serving if the pasta has soaked up the dressing.

What can I use instead of mayonnaise?

Plain Greek yogurt works for a tangier, lighter salad, or you can use half yogurt and half mayo. Taste and add a pinch more sugar, since yogurt is more sour.

Can I use a different pasta shape?

Small shells, rotini and ditalini all hold the dressing well, so use whichever you have. Cook it according to its package directions and rinse it the same way.

Why does my macaroni salad taste bland?

Cold dishes need more seasoning than hot ones, so taste again after chilling. A pinch of salt, a splash of pickle juice or a little more vinegar usually wakes it right up.