Classic Macaroni Salad
Classic macaroni salad with elbow macaroni, crisp vegetables, and a creamy sweet-tangy dressing made with mayo, vinegar, sugar, and sweetened condensed milk.
Equipment
- Large pot
- Large mixing bowl
Ingredients
Ingredients
- 16 ounces elbow macaroni
- 1 green pepper diced small
- 10 small carrots or 1 large carrot, shredded or finely diced
- 1/2 medium onion finely diced
- 1/2 cup celery diced small
- 1 cup mayonnaise
- 1/2 cup white vinegar
- 1/3 cup sugar
- 1/2 cup sweetened condensed milk
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until fully tender, 1 to 2 minutes past al dente.
- Drain the pasta and rinse under cold running water until completely cooled. Shake off excess water.
- Dice the celery, green pepper, carrot, and onion into small pieces. Soak the onion in cold water for 10 minutes first if you want a milder flavor.
- Whisk together mayonnaise, white vinegar, sugar, and sweetened condensed milk until smooth.
- Add the cooled pasta and vegetables to a large bowl. Pour the dressing over the top and stir until evenly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight. Stir before serving and adjust with a little mayo or salt if needed.
Notes
Pasta must be completely cooled before you mix in the dressing — warm pasta absorbs it all at once and you'll end up with a dry salad after chilling.
Taste the dressing before it goes on the pasta. It should taste stronger than you want the finished salad to be; the pasta will tone it down as it sits.
If the salad looks dry after an overnight rest, stir in a tablespoon or two of fresh mayo before serving. It brings it right back.
For best flavor, make it the day before.
