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Orange Marmalade From Spain

Category : Lunch

This classic barbecue side dish deserves a spot at your picnic table. It's easy to whip up in less than 30 minutes and can even be made ahead for easy entertaining.

INGREDIENT :
  • 4 c. elbow macaroni 
  • 1/2 c. mayonnaise
  • 1 Tbsp. red wine or distilled vinegar 
  • 3 tsp. sugar, plus more or less to taste
  • 1/4 tsp. salt, plus more to taste
  • Plenty of black pepper
  • 1/4 c. milk, plus more if needed
  • Splash of pickle juice, plus more to taste
  • 3 whole roasted red peppers, diced, plus more to taste (can also use pimentos)
  • 1/2 c. black olives, finely chopped
  • 6 sweet/spicy pickle slices, diced (about 1/2 cup diced)
  • 3 green onions, sliced (white and dark green parts)
RECIPE DIRECTION :
  1. Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
  2. In a small bowl, mix together the 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.
  3. Place the cooled macaroni in a large bowl and pour in three-fourths of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
  4. Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
  5. Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve.
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