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WLOT Tea for Thought: Recipe of the week

Today we are sharing a delicious macaroni salad recipe from The Pioneer Woman just in time for Summer barbecues. What are some of your favorite barbecue side item recipes? Please share them with us!


  • 4 c. elbow macaroni

  • 1/2 c. mayonnaise

  • 1 tbsp. red wine or distilled vinegar

  • 3 tsp. sugar, more or less to taste

  • 1/4 tsp. salt, more to taste

  • Plenty of black pepper

  • 1/4 c. milk (more if needed)

  • Splash of pickle juice, more to taste

  • 3 whole roasted red peppers, more to taste (can also use pimentos)

  • 1/2 c. black olives, finely chopped

  • 6 sweet/spicy pickle slices, diced (about 1/2 cup diced)

  • 3 green onions, sliced (white and dark green parts)


  • Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.

  • Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

  • Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)

  • Stir in the roasted red peppers (or pimentos), olives, 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.

  • Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

Follow the link for the full recipe post from The Pioneer Woman

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