Description
This Sweet Macaroni Salad is a creamy, tangy, and slightly sweet side dish that’s perfect for potlucks, barbecues, and picnics. Loaded with crunchy vegetables and tossed in a luscious dressing, it’s a crowd-pleaser every time!
Ingredients
Scale
- For the Salad:
- 1 package (16 ounces) elbow macaroni
- 4 medium carrots, shredded
- 1 large green pepper, chopped
- 1 medium red onion, chopped
- For the Dressing:
- 2 cups mayonnaise
- 1 can (14 ounces) sweetened condensed milk
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the Macaroni:
Boil elbow macaroni according to package directions until al dente. Drain and rinse with cold water to cool it down. Ensure pasta is well-drained. - Prepare the Vegetables:
In a large mixing bowl, combine cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. - Make the Dressing:
In another bowl, whisk together mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until sugar is fully dissolved and dressing is smooth. - Combine and Chill:
Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
Notes
- Customize the vegetables by adding diced celery or sweet corn for extra crunch.
- Ensure the macaroni is well-drained to prevent the salad from becoming watery.
Nutrition
- Serving Size: ~1 cup
- Calories: 290 kcal
- Sugar: 16 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 8 mg