3 cups dry pasta (shell, macaroni, etc)
2 cups mayonnaise
2 tbsp red wine vinegar
4 tsps sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk
1/4 cup pickle juice
3 whole roasted bell peppers, chopped* (you can also use the jarred kind if you prefer)
3/4 cup dill pickles, diced
6 whole green onions, sliced
Cook the pasta according to package directions. Drain and rinse under cold water to cool. Set aside and let cool completely.
In a large bowl, whisk together mayonnaise, vinegar, sugar, salt & pepper. Add milk and pickle juice, just enough to make the dressing pourable. Add the chopped roasted peppers, pickles and green onions. Taste and adjust seasonings as needed. Chill dressing while macaroni cools.
Add cooled macaroni to bowl with dressing and toss. Chill for at least 2 hours before serving.
* To Roast Peppers: Place washed & dried whole peppers on baking sheet and broil until skin is charred. Occasionally turn peppers so all sides start turning black. Place the charred peppers in a bowl and cover with plastic wrap. Allow peppers to steam for 20 minutes. Remove from bowl and place on cutting board. Using a paring knife, peel away the skin and chop.
Adapted from The Pioneer Woman
