Hamdi Saidani Pioneer Woman Macaroni Salad is made with elbow macaroni, roasted red peppers (or pimentos), black olives, sweet/spicy pickle slices, and green onions, and dressed with a creamyblend of mayonnaise, red wine or distilled vinegar, sugar, salt, pepper, milk, and a splash of pickle juice. This Macaroni Salad recipe can serve about 10 persons.
Please feel free to leave feedback about this creamy homemade Macaroni Salad.
Pioneer Woman Macaroni Salad Ingredients
- 4 cup elbow macaroni
- 1/2 cup mayonnaise
- 1 tbsp red wine 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 cup 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 cup black olives, finely chopped
- 6 sweet/spicy pickle slices, diced (about 1/2 cup diced)
- 3 green onions, sliced (white and dark green parts)
How To Make Pioneer Woman Macaroni Salad
- Cook macaroni in salted water following the package’s instructions. After cooking, drain it and rinse with cold water. Let it cool.
- In a separate bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Add milk to get the right consistency. Include pickle juice for added flavor and adjust to your taste.
- In a large bowl, mix the cooled macaroni with 3/4 of the dressing you just made. You can add more dressing if you prefer.
- Add the red peppers (or pimentos), olives, pickles, and green onions to the bowl. If you want, add more of any ingredient. Finish with a splash of pickle juice.
- Refrigerate the salad for 2 hours. When serving, top with some sliced green onions.
What Goes Well With Macaroni Salad
Macaroni Salad goes well with grilled chicken, BBQ ribs, and sandwiches. You can also serve it as dinner with roasted vegetables and grilled fish or as a side for picnics or potluck gatherings.
How Long Is Macaroni Salad Good For
Cooked Macaroni Salad can last in the fridge for about 3-5 days. Simply cover it with plastic wrap or store it in an airtight container, then place it in the refrigerator.
Can You Freeze Macaroni Salad
Yes, Macaroni Salad can be frozen for up to 2 months. To freeze it correctly, simply ensure it’s cooled completely, transfer it to a freezer-safe container or bag, remove as much air as possible, then place it in the freezer.
To Thaw Frozen Macaroni Salad Transfer the frozen Macaroni Salad to the refrigerator and allow it to thaw overnight. Before serving, give it a good stir and adjust seasonings if necessary.
How Much Macaroni Salad Per Person
The rule is you will need 1/2 cup of Macaroni Salad for each person. For example, if you have 10 people, you will need 5 cups.
- For 20 people, you will need 10 cups.
- For 30 people, you will need 15 cups.
- For 50 people, you will need 25 cups.
- For 100 people, you will need 50 cups.
How To Keep Macaroni Salad From Drying Out
To keep Macaroni Salad from drying out, simply ensure it’s stored in an airtight container. If it seems a bit dry when serving later, you can stir in a little more mayonnaise or dressing to refresh its moisture.
Pioneer Woman Macaroni Salad Nutrition Facts
- Calories: 400
- Fat: 27g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 350mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 8g
- Protein: 7g
Try More Pioneer Woman Salad Recipes:
- Spinach Strawberry Salad
- Frog Eye Salad
- Pioneer Woman Pea Salad
- Orzo Salad
- Taco Salad
- Pioneer Woman Carrot Salad
Pioneer Woman Macaroni Salad
Description
Pioneer Woman Macaroni Salad is made with elbow macaroni, roasted red peppers (or pimentos), black olives, sweet/spicy pickle slices, and green onions, and dressed with a creamyblend of mayonnaise, red wine or distilled vinegar, sugar, salt, pepper, milk, and a splash of pickle juice. This Macaroni Salad recipe can serve about 10 persons.
Pioneer Woman Macaroni Salad Ingredients
How To Make Pioneer Woman Macaroni Salad
- Cook macaroni in salted water following the package’s instructions. After cooking, drain it and rinse with cold water. Let it cool.
- In a separate bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Add milk to get the right consistency. Include pickle juice for added flavor and adjust to your taste.
- In a large bowl, mix the cooled macaroni with 3/4 of the dressing you just made. You can add more dressing if you prefer.
- Add the red peppers (or pimentos), olives, pickles, and green onions to the bowl. If you want, add more of any ingredient. Finish with a splash of pickle juice.
- Refrigerate the salad for 2 hours. When serving, top with some sliced green onions.
