Best Pasta Salad I've Ever Had!
Recipe: #18803
May 03, 2015
Categories: Salads, Side Dishes, July 4th, Labor Day, Picnic, Potluck, Low Fat, Vegetarian, Macaroni, Kosher Dairy, more
"I've been making pasta salad for a long time, but when I discovered this one it went way-way-up at the top of my list. It is SO good! Make sure to use good quality ingredients, such as the mayo. Please don't use miracle whip as it will result in a whole other tasting pasta salad that isn't very good. This is a Pioneer woman recipe, but I've made some modifications which I feel adds more zippity yumminess!"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (138.5 g)
- Calories 239.1
- Total Fat - 4 g
- Saturated Fat - 0.8 g
- Cholesterol - 17.6 mg
- Sodium - 382.8 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 2.4 g
- Sugars - 7.4 g
- Protein - 10.1 g
- Calcium - 23.7 mg
- Iron - 1.1 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Step 2
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in enough pickle and peppadew juice for extra delicious flavor. Taste and adjust seasonings as needed. Set aside. *(NOTE: I normally add more than just a splash for both the pickle and peppadew juices. Believe me, it is essential and adds so much flavor)*
Step 3
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.)
Step 4
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.
Step 5
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!
Tips
No special items needed.
6 Reviews
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