| 4 cups Elbow Macaroni | 3 Tbs Sugar, more or less to taste |
| 3 whole Roasted Red Peppers, chopped (more to taste, can also use pimentos) | 1/2 tsp Salt, more to taste |
| 1/2 cup Black Olives, chopped fine | Plenty of Black Pepper |
| 6 whole Sweet/Spicy Pickle Slices, diced (about 1/2 cup diced) | 1/4 cup Milk (if needed) |
| 3 whole Green Onions, sliced (white and dark green parts) | Splash of Pickle Juice (spicy sweet pickles) |
| 1/2 cup Mayonnaise | Extra Pickle Juice, to taste |
| 1 Tbs Red Wine or Distilled Vinegar |
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside. Mix together mayonnaise, 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 cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you would like (dressing will seem thin, but it will thicken as the salad chills). Stir in olives, roasted red peppers (or pimentos), pickles, and green onion. Add more of any ingredient if you would like. At the end, splash in a little more pickle juice and stir. Chill for at least 2 hours before serving. Sprinke with sliced green onion to serve.
