Print
The Best Macaroni Salad
The best and most requested pasta salad recipe for any potluck, barbecue, party or family gathering
Ingredients
- 16 ounces elbow macaroni
- 4 carrots, shredded
- 1 large red onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 cup celery, chopped
- 2 cups mayonnaise
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup apple cider vinegar
- salt and pepper to taste
Instructions
-
Bring a large pot of lightly salted water to a boil. Add macaroni, cook until tender, about 8 minutes. Rinse under cold water, and drain.
-
In a bowl, prepare the dressing. Mix the mayonnaise, condensed milk, sugar, vinegar, salt and pepper.
-
In a large bowl, incorporate all vegetables, pasta, and dressing.
-
Cover and refrigerate for at least 8 hours.
Recipe Notes
It's best to make this pasta salad up a day ahead of time, and stir it occasionally and before serving. The macaroni will absorb some of the liquid.