Best Pasta Salad

This is the best pasta salad I’ve ever made.  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 July barbecue – it’s an all-American pasta salad with a twist – spicy dill pickle juice!  There’s something special about having spicy, sweet, salty and sour all in the same dish – yummy!  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.

Print Rate

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 6 servings

Author: Paint the Kitchen Red

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!

CourseSides

CuisineAmerican

Main Ingredientpasta

MethodNon Instant Pot

Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred

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