Macaroni Salad Part Deux

A couple of months ago I tackled Pizza Hut’s Macaroni Salad.  I was off by a bit and I finally tried it again.  The salad was close, but it needed just a few flavor enhancements to make it perfect.  I tried the macaroni salad ten times and finally figured out the secret ingredient that makes it all come together.  While you don’t see it, you definitely taste it.  Drum roll please…..  Black Olives.  Yep, it doesn’t take a ton and the ones in there are diced so fine that you don’t see them.  However, when a couple olives are added, it transforms the whole salad to pure awesomeness.

The salad is creamy and delicious.

Macaroni Salad

• 1 pound elbow macaroni, cooked and cooled
• 3/4 cup sweet pickle relish
• 4 oz pimento, diced
• 1 small green pepper, finely diced
  
• 1 small stalk of celery, finely diced
• 1/2 medium onion finely grated
• 5-6 black olives finely diced
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tsp vinegar
• 1/2 tsp yellow mustard
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a large bowl mix the macaroni, bell pepper, celery, pimento and onion.  Fold all of the ingredients until they are fully incorporated.

In a separate bowl, combine the remaining ingredients including the sweet pickle relish and black olives.  Whisk together until smooth.

Pour the mixture over the macaroni and mix thoroughly.  After you have the mixture fully incorporated, cover and let sit overnight.

Optionally, If you find that the pasta absorbed the dressing overnight and it is not as creamy as you like, mix together

• 1/2 cup mayonnaise
• 3 tbs sour cream
  
• 3 tbs milk
• 1/4 tsp vinegar
• 1/8 tsp yellow mustard
• 1/2 tsp salt
• 1/8 tsp pepper

Fold into the salad and refrigerate until ready to serve.

I have noticed that different types of pasta react differently to the dressing.  Sometimes it needs a little bit more dressing and sometimes it doesn’t.  Overall this salad was awesome.  Reminded me of the salad from my youth.  Let me know what you think.