I made this macaroni salad to bring to a crawfish boil today: LINK
6 cups cooked elbow macaroni or rotini pasta
3/4 cup olives -sliced or chopped
3 dill pickles - chopped
3 sweet dill pickles - chopped
2 green onions - chopped (stems included)
1 cup sliced grape tomatoes or regular
1 cup cubed cheddar cheese
2 boiled eggs - chopped
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 to 1/2 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sugar
1. Cook your macaroni according to package directions. Drain and rinse in cool water. Set aside.
2. Mix together mayo, buttermilk, red wine vinegar, salt, pepper, sugar. The consistancy should be pourable. Add more buttermilk if needed. Set aside.
3. Place 1/2 of the macaroni in a large bowl. Pour 1/2 of the dressing over the macaroni and stir. Add the rest of your macaroni and all other ingredients except for cheddar cheese, then the rest of the dressing. Stir.
4. Place in the refrigerator for at least an hour to allow the dressing to thicken up. Add cheddar cheese and stir before serving. Enjoy!