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Ingredients
- 4 cups elbow macaroni
- 1/2 cup Hellmann’s mayonnaise
- 1 tablespoon red wine vinegar
- 3 teaspoons sugar (to taste)
- 1/4 teaspoon salt (to taste)
- black pepper
- 3 roasted red peppers, chopped
- 1/2 cup black olives, finely chopped
- 1/2 cup diced sweet and spicy pickle slices (I use Wickle’s Pickles)
- 3 green onions, sliced (white and green parts)
- pickle juice from sweet/spicy pickles
View Full Recipe at Willow Bird Baking
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