To begin, boil 4 Cups macaroni pasta in lightly salted water Cook until noodles are al dente (just done) be careful not to overcook or they will become soggy

Chop (1) 15 oz can of black olives 1 Cup roasted peppers and 1 Cup green onions including the tops (about 4 onions) Set aside and prepare the sauce

In a small bowl or measuring cup whisk together 4 Tbs Braggs vinegar 1/4 Cup organic granulated sugar and 1 Cup mayonnaise Pour in 2 Tbs milk and mix until smooth and pourable

In a large bowl stir chopped veggies into the cooked and cooled macaroni Mix in 1/4 Cup sweet relish Pour in the liquid dressing and stir until everything is generously covered

Set the salad into your fridge for several hours or overnight to allow the flavors to infuse and enjoy

Click the link below for full recipe and tutorial