Description
This Sweet Macaroni Salad is a beloved family favorite, perfect for summer gatherings. Featuring tender elbow macaroni mixed with crisp vegetables and a unique sweet and tangy dressing made from mayonnaise and sweetened condensed milk, this refreshing salad is chilled for several hours to meld flavors beautifully.
Ingredients
Scale
Pasta
- 2 cups Elbow Macaroni (can substitute with mini shells or penne)
Vegetables
- 1 small Red Onion (Vidalia onion recommended for sweeter flavor)
- 1 cup Bell Peppers (Red and Orange; Yellow can also be used)
- 1 medium Carrot (chopped or grated; zucchini can be substituted)
Dressing
- 1 cup Mayonnaise (vegan mayo can be used as an alternative)
- 1/2 cup Sweetened Condensed Milk (no substitutes recommended)
- 2 tablespoons Vinegar (distilled or cider; rice wine vinegar is a suitable alternative)
- 1 teaspoon Salt
- 1/4 teaspoon Ground Pepper (optional)
Instructions
- Boil Pasta: Start by cooking the elbow macaroni in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Vegetables: While the pasta cooks, chop the red onion, bell peppers, and carrot into even-sized pieces to ensure a crisp, crunchy texture in every bite.
- Combine Ingredients: In a large mixing bowl, gently mix the cooled macaroni with the chopped vegetables, mayonnaise, sweetened condensed milk, vinegar, salt, and ground pepper until all ingredients are well incorporated.
- Refrigerate: Cover the salad tightly with plastic wrap or an airtight lid. Refrigerate for at least 12 hours, and up to 24 hours, allowing the flavors to meld and the salad to chill thoroughly.
- Serve: After chilling, stir the salad well and serve cold as a refreshing side dish ideal for summer meals and family gatherings.
Notes
- For a sweeter onion flavor, use Vidalia onions.
- You can swap elbow macaroni with mini shells or penne pasta depending on preference.
- Zucchini can be used as an alternative to carrots for a different texture.
- Using vegan mayo makes this salad suitable for vegan diets.
- Do not substitute sweetened condensed milk as it is key to the signature sweet flavor.
- Chilling the salad for longer times (up to 24 hours) enhances flavor melding.
- Ground pepper is optional; omit if you prefer a milder taste.
