This is the best pasta salad I’ve ever made. Ā I adapted this recipe from the Pioneer Woman website. Ree Drummond’s blog posts are so much fun to read! I made this recipe for a 4th of JulyĀ barbecue – it’s an all-American pasta salad with a twist – spicy dill pickle juice! Ā There’s something special about having spicy, sweet, salty and sour all in the same dish – yummy! Ā I just love the colors in the salad too, it brightens up any picnic table.
Best Pasta Salad
An all-American pasta salad that's perfect to bring to a summer barbeque.
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Servings: 6 servings
Ingredients
- 4 cups uncooked elbow macaroni or other small pasta
- 1/2 cup mayonnaise
- 3 Tbsp milk
- 1 Tbsp red wine vinegar
- 2 Tbsp pickle juice - divided
- 2 tsp sugar - or to taste
- 1/2 tsp salt - or to taste
- 1/2 tsp black pepper
- 3 whole roasted red peppers - chopped
- 1/2 cup black olives - chopped
- 1/2 cup sweet and spicy pickles - diced
- 3 scallions - cut into 1/2 inch pieces
- Parsley - chopped, for garnish
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water; set aside
- Stir together mayonnaise, milk, vinegar, 1 tbsp pickle juice, sugar, salt, pepper; set aside
- Place cooled pasta in a large bowl and add in roasted red peppers, olives, pickles, and scallions.
- Add in mayonnaise mixture and stir gently until combined. Taste and add more pickle juice or if needed
- Chill and garnish with parsley before serving
Notes
This recipe works really well with tortellini pasta, which makes it a meal-in-one!
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