I know The Pioneer Woman is a brand. I get that she has to make over the top claims about things because people expect her to have the best of the best recipes. That's fine. She's obviously doing quite well for herself. But is her claim that this is The Best Macaroni Salad Ever actually valid? Ehhh...not necessarily.
I rarely make macaroni salad at home but whenever we've bought it at the store I remember why I dislike it so much. See, there was a Jewish deli in my hometown growing up that made THE BEST (and yes, I stick by that statement) macaroni salad I'd ever tasted. It was simple, not too gloppy from mayo and perfectly seasoned. Sadly, the deli closed its doors a decade ago and I have yet to find macaroni salad that's as good. Now this recipe is completely different from any macaroni salad I've had. As SP pointed out, there's no carrot or celery. Instead you have olives and roasted red peppers. But I figured it was worth a shot. 
I cut the recipe in half since it was just the two of us and that was perfect for dinner (including going back for seconds and thirds) plus lunch the next day. I'd say half the recipe makes 6 servings. I'm not sure what kind of pickles she was recommending so I just used the hamburger dill slices we had in the fridge. I'm sure whatever pickle you like would work just fine. I reworked the directions below because nothing irks me quite like a recipe ingredient list that doesn't go in the order of the instructions.
We both enjoyed this, especially the fact that it wasn't overly mayo-ed, but it wasn't quite what either of us were looking for in the perfect macaroni salad. I think I'll keep the base (mayo, pickles, vinegar) and swap the red peppers and olives for carrot and celery. I'll report back since I envision plenty of grilling opportunities this summer.
The Best Macaroni Salad Ever
As Seen on The Pioneer Woman
4 cups elbow macaroni
3 whole roasted red peppers, chopped
1/2 cup black olives, chopped fine
1/2 cup diced pickles (I used dill, any type would work)
3 green onions, sliced (white and dark green parts)
1/2 cup mayonnaise
1 tablespoon red wine vinegar
3 teaspoons sugar
1/4 teaspoon salt
Plenty of black pepper
1/4 cup milk (more if needed)
Splash of pickle juice
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool, then put in a large bowl. Add the roasted red pepper, olives, pickles, and green onions. In a small bowl, 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. Add dressing to the macaroni and toss to coat. Add more of any ingredient you'd like
Chill for at least 2 hours before serving. Stir and serve.
The Best Macaroni Salad Ever
Spaghetti with Artichoke Hearts and Tomatoes
I love artichokes. I've always liked them but I developed a serious craving for them when I was pregnant that still hasn't gone away. When I saw the Pioneer Woman's recipe for Spaghetti with Artichoke Hearts and Tomatoes I knew I'd love it.
It was easy to make and absolutely delicious. I added 4 large mushrooms, cut into quarters, since SP isn't a big artichoke fan.
Spaghetti with Artichokes Hearts and Tomatoes
Modified from Pioneer Woman
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
4 large muys
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
1/2 cup Chicken Broth (More As Needed)
1/2 teaspoon Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
