Name: Classic Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 4 cups Elbow Macaroni; 1 cup Sliced Black Olives; 1 cup Diced Baby Sweet Peppers; ½ cup Diced Sweet & Spicy Pickles, like Famous Dave's; 2 Diced Green Onions; ½ cup Mayonnaise; 1 tbsp Red Wine Vinegar; 1 ½ tsp Granulated Sugar; ¼ tsp Pink Himalayan Salt; ½ tsp Freshly Ground Black Pepper, or more to taste; ¼ cup Milk; ¼ cup Pickles Juice from the jar of Sweet & Spicy Pickles

I love pasta salad. I really haven’t tried one I don’t like. I love how versatile it is and I love that it is great by itself or as a side to almost anything, like hot dogs, hamburgers or even sandwiches.

Pasta salad is infinitely easy. I like to cook my pasta the bare minimum of suggested time, so it stays a bit more firm and doesn’t just turn to mush when the dressing absorbs into it. Then you can use whatever veggies you like, add a bit of protein if you like with cheese or ham or salami. Add some spice or keep it smooth, the options are endless.

I have made many different versions from recipes I have found, and I have also just made it by throwing together what I have in the fridge.

This week, I set out to make a big bowl to go with some hot dogs and I thought I would try my version of the Pioneer Woman’s Best Macaroni Salad Ever. I stuck with her recipe for the most part, but made a few substitutions, because that’s what I do.

I stuck with macaroni for the pasta, though you could use whatever fun shape you have in your cupboard. I like macaroni and rotini for most pasta salads, as those shapes hold the dressing nicely.

I also went with fresh sweet peppers instead of Ree’s roasted red peppers. I always have them in my fridge and I love the fresher crunch. They also add a nice mix of color with red, orange and yellow.

My choice of sweet and spicy pickles is Famous Dave’s pickles. They are like a bread and butter pickle with some delightful kick. You can buy them in a monster-sized jar at Costco. They are great in a sandwich, with barbecue, chopped up in tuna salad, or just munched on their own. You will not be sorry the jar is so big.

The dressing is made with a simple mix of mayonnaise, red wine vinegar, a touch of sugar and some salt and pepper. You then add just enough milk to make it pourable, and a bit of pickle juice for flavor.

Now, I have had pickles IN my pasta salad before, but never thought to add the juice to the mix. It really does add a touch of tang, giving more dimension to the salad.

Make yourself a big bowl of this delicious salad and grill up something yummy. It’s a great way to kick off the weekend.

AuthorMelissa JoyDifficultyBeginner

Yields12 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

4 cups Elbow Macaroni

1 cup Sliced Black Olives

1 cup Diced Baby Sweet Peppers

½ cup Diced Sweet & Spicy Pickles, like Famous Dave's

2 Diced Green Onions

½ cup Mayonnaise

1 tbsp Red Wine Vinegar

1 ½ tsp Granulated Sugar

¼ tsp Pink Himalayan Salt

½ tsp Freshly Ground Black Pepper, or more to taste

¼ cup Milk

¼ cup Pickles Juice from the jar of Sweet & Spicy Pickles

Put on a big pot of water to boil your pasta. Meanwhile, slice your peppers, olives, pickles and green onions.

Once your pasta is cooked al dente, drain and rinse it with cold water. Set aside.

In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Slowly add enough milk to make the mixture pourable, adding pickle juice to taste.

Add all of your veggies to the pasta, drizzle half the dressing on top and stir to combine.

Cover and chill for 2 hours or more. Just before serving, stir in the remaining dressing and add more green onions, if desired.

Ingredients