Friday, May 3, 2013
ICICLE PICKLE MACARONI SALAD
1 tsp. olive oil
1 cup sweet onion, chopped
1/4 cup each of diced red, orange, and yellow bell pepper
1/4 cup chopped celery
1/3 cup chopped icicle pickles
1/4 cup icicle pickle juice
salt and pepper to taste
Cook the pasta in salted boiling water just until al dente. Drain well and then drizzle with the olive oil, mixing well. Place in a large bowl and add remaining ingredients.
DRESSING: 1/2 cup Duke's mayonnaise, 2 Tbsp. icicle pickle juice, 1 Tbsp. sugar, 1 Tbsp. spicy brown mustard, 1/2 tsp. salt.
Mix all together then add to pasta ingredients in the bowl. Chill well in the refrigerator before serving or try to at least. Mr. Forbes wants to eat it whether or not it is chilled.