Good Eating Monday: Sweet Macaroni Salad

Last summer I tried out new Potato Salad recipes; this summer I'm trying out new Pasta Salad recipes.

Sweet Macaroni Salad was the first. I found it on Pinterest.

 What makes it unique is it calls for Sweetened Condensed Milk (like Eagle Brand).

It's actually sweet-sour, since it uses vinegar to balance the sweet. It's not rich or overly sweet or anything.

I felt it could stand a tad less vinegar, but I'll give you the measurements as is and you can try it out and make your own adjustments.

This salad needs to be made and refrigerated overnight---so remember to make it the day before you want to serve it.

(photo is from Pinterest)

Sweet Macaroni Salad

Ingredients:

1 (16oz) box elbow macaroni

1 cup carrot matchsticks 

1 fresh green pepper, chopped small

1 red onion, chopped small

Dressing Ingredients:

2 cups mayo

1 (14oz) can sweetened condensed milk (like Eagle Brand)

1 cup apple cider vinegar

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1) Cook macaroni according to package directions. Drain. 

2) In a large bowl combine macaroni, carrots, bell pepper and onion.

3)  In another bowl: whisk together the mayo, sweetened condensed milk, apple cider vinegar, sugar, salt and pepper.

(Don't skimp on mayo or sugar--it needs all of it.)

4)  Pour dressing over macaroni mixture and fold in until the mixture is well coated. 

5)  Cover and refrigerate overnight.

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If I made it again, I'd cut the vinegar back to 3/4 cup. The sweet/sour seem a tad on the vinegary side.

The original recipe called for 4 carrots grated, but I used carrot matchsticks because that's easier.

This salad does make a large bowl full perfect for a potluck!