Ingredients

The following ingredients have 10 Servings
  • 1 -16 ounce box elbow pasta
  • 2 cups mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • ½ teaspoons dried mustard
  • 3 tablespoons sweet pickle juice
  • ½ cup whole milk
  • 1 cup celery (finely chopped)
  • ½ cup red bell pepper (finely chopped)
  • 1 Cup red onion (finely chopped)
  • 1 - 4.25 ounce can chopped black olives (drained, rinsed and coarsely chopped)
  • 2 tablespoons fresh parsley (finely chopped)

Instruction

  • Cook the macaroni just until it's al dente according to package directions in lightly salted water; drain and rinse with cold water until completely cool. Set aside.
  • In a large bowl, whisk together macaroni salad ingredients: mayonnaise, vinegar,  sugar, salt, pepper, dried mustard, sweet pickle juice and milk until smooth. Stir in macaroni, celery, red pepper, red onion and olives. Chill for 6 hours.  If you like a thinner dressing, simply add 1 Tablespoon at a time, of either milk, water, or even more sweet pickle juice, to the finished salad, toss well to combine. Continue adding your liquid of choice, in 1 Tablespoon increments, until you reach desired consistency. Sprinkle with chopped parsley and serve