Pioneer Woman Pasta Salad Recipe
A delightful blend of colorful rotini pasta, crisp vegetables, and zesty Italian dressing, creating a refreshing and flavorful summer dish.
Servings 6
Calories 317kcal
Ingredients
- Elbow macaroni, 4 servings (or your favorite pasta)
- 1/2 cup mayonnaise
- 1 tablespoon of vinegar
- Add sugar until desired sweetness is achieved, around 3 tsp.
- A pinch of salt, or more to taste
- Half a tablespoon of black pepper
- An optional additional 1/4 cup of milk
- Add a dash of pickle juice, or more if desired
- Roasted red peppers, at least 3 whole and more to taste (can also use pimentos)
- 1/2 cup of chopped black olives
- Diced sweet and hot pickle slices (6)
- 3 slivered green onions
Instructions
- In salted, boiling hot water, cook pasta according to manufacturer guidelines
- To chill pasta, it must be drained and rinsed in cold water, after that place it aside
- Mix the mayonnaise, vinegar, sugar, salt, and pepper together in a small bowl
- To make a smooth and creamy texture, add more milk as you whisk it in
- Pickle juice can be added for more taste. If necessary, adjust the seasonings, then reserve the dressing
- Combine the cooked pasta and 3/4 of the dressing in a big bowl. As needed, toss and add extra dressing. The dressing will initially appear thin, but as the salad cools, it will significantly thicken
- Mix pasta salad with olives, pickles, roasted red peppers, and green onions
- If you'd want to use more of any ingredient, go ahead
- Add green onions as a garnish before serving the pasta salad. Either warm or cold, serve the pasta salad