Macaroni Salad

I have made this salad for years. It’s always a favorite at the table and one of my sister and husband’s favorite sides that I make. I can eat the whole bowl myself, if I wasn’t carb conscious! It is simple to throw together and has the perfect touch of sweetness and savory. It is better if you make it one or two days in advance so all the flavors meld together.

You can use any type of short cut pasta but I like using elbow, cavatappi, or chiocciole. Its the perfect size and shape to get a good texture and it has a sturdy base to soak up all the dressing. Plus, these shapes give a fun look to your salad.

This macaroni salad is on the sweeter side, although not too sweet. It uses sweetened condensed milk and some sugar for it’s sweetener (I recommend trying it as is and if you think it’s two sweet then leave out some of the granulated sugar and/or condensed milk next time), and salad dressing or mayo for the base. Then you add in several yummy veggies and you are almost there. If you don’t like peppers, then add in some chopped celery instead, you get the idea…use your favorite veggies. Let it sit in the fridge, at least overnight to 2 days, for better flavor. Let’s start making it!

You will need:

• 1 can condensed milk (14 oz)
• 2 cups salad dressing or mayo
• 1/2 cup white vinegar
• 1/2 cup granulated sugar
• 2 large carrots, grated
• 1 medium white or red onion, chopped
• 1 large green or red pepper, chopped
• 1 pound elbow, cavatappi, or chiocciole, macaroni, boiled and drained

Steps:

1. Mix condensed milk, salad dressing or mayo, vinegar, and granulated sugar in a large bowl (big enough to fit the macaroni too), and mix well to combined.
2. Add the carrots, onion, and pepper and give it a stir.
3. Lastly, add the warm drained pasta and combine well, making sure all the pasta has been covered with some of the dressing.
4. Cover well and refrigerate for at least 6 hours to up to two days before eating.
5. Give it a good stir before serving.

Kali Orexi!