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The Best, No-Fail Macaroni Salad Ever



  • 1 1/2 cups Elbow Macaroni
  • 1/2 cup Black Olives Chopped Fine
  • 1/2 cup pickled jalapenos chopped
  • 1 cup boiled and shredded chicken
  • 1/2 cup corn
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Vinegar
  • 3 teaspoons Sugar More Or Less To Taste
  • 1/4 teaspoon Salt More To Taste
  • Plenty Of Black Pepper
  • 1/4 cup Milk more If Needed
  • Splash Of Pickle Juice spicy Sweet Pickles
  • Extra Pickle Juice To Taste



  • Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
  • Mix together mayo, 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’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
  • Stir in olives, jalapenos, chicken, corn, and pickles. 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.
  • Chill for at least 2 hours before serving.


✔️ You can add spring onions to this too. Add the white part in the salad and use the green for garnishing.
✔️ Any kind of pickled veggies can be used. It can be carrots, cucumber, pimentos, just anything you prefer.
✔️ If you like more of a sweet crunch to the salad, at the time of serving dice in apples or pineapples.
✔️ Boiled eggs can also be added to the salad.
✔️ Chopped parsley will also be a good option for garnishing.