Cook the elbow macaroni in salted boiling water for 7-8 minutes or until al dente. Drain and rinse under cold water until cooled. Set aside to drain completely.

Chop the black olives, slice the green onions, and dice the roasted red peppers into bite-sized pieces.

In a mixing bowl, combine mayonnaise, red wine vinegar, sugar, pickle juice, salt, and black pepper. Whisk until smooth and creamy, adding milk to reach a pourable consistency.

In a large serving bowl, mix the cooled macaroni with ¾ of the dressing. Fold in the black olives, roasted peppers, pickles, and green onions.

Cover and chill the macaroni salad for at least 2 hours, or preferably overnight, to allow flavors to meld.