Boil a large pot of water over high heat. Once boiling, add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, vinegar, sugar, and a splash of milk. Season with salt and pepper. Mix until smooth.

In a large bowl, combine cooled macaroni with about three-quarters of the dressing. Fold together gently. Add black olives, roasted red peppers, pickles, and green onions.

Check the salad's moisture. If it appears dry, add more dressing until desired consistency is reached. Adjust seasoning as needed.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours to allow flavors to meld.

Before serving, stir the salad, transfer to a serving bowl, and garnish with additional green onions or paprika if desired.