Macaroni Salad
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Serves 8 | Prep Time 2 hr 15 mins PT2H15M | Cook Time 15 PT2H30M | SaladWhy I Love This Recipe
It has carbs and is a good energy provider
Ingredients You'll Need
Kosher salt
1 pound elbow macaroni
3 tablespoons apple cider vinegar
2 1/4 cups mayonnaise
1/4 cup whole milk, plus more if needed
2 tablespoons granulated sugar
2 cups shredded peeled carrots
3 scallions, thinly sliced, white and dark green parts separated
2 celery stalks, finely chopped
1/2 small yellow onion, grated
Freshly ground black pepper
Directions
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes.
Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.
Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens.
Pairs Well With
I would serve it as a side dish with a simple lunch like a sandwich
Questions, Comments & Reviews
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