Description
A creamy and flavorful macaroni salad that captures the essence of summer picnics and family gatherings.
Ingredients
- 1 pound elbow macaroni
- 1 and 1/2 cups mayonnaise
- 1/4 cup milk
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup shredded yellow onion
- 1 large carrot, shredded
Instructions
- Cook the macaroni according to the package. Strain and rinse it with cold water and then transfer it to a large bowl.
- Combine in a separate bowl the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper.
- Fold in the grated onion and carrot into the dressing mixture.
- Pour the dressing over the pasta and mix until it is fully incorporated.
- Cover and refrigerate the salad for up to 1 hour before serving. If the noodles have absorbed much of the dressing, just mix in a couple of tablespoons of milk.
Notes
For enhanced flavor, let the salad sit in the fridge for a few hours before serving. Adjust seasoning to taste for the right balance of sweetness and acidity.