A creamy and sweet macaroni salad loaded with fresh veggies, perfect for summer barbecues and family gatherings.
Author:zayn
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:45 minutes
Yield:6 servings
Category:Side Dish
Method:Chilling
Cuisine:Hawaiian
Diet:Vegetarian
Ingredients
Scale
2 Cups Elbow macaroni
1 Cup Mayonnaise
¼ Cup Whole milk
1 Tablespoon Brown sugar
2 Tablespoons Apple cider vinegar
½ Teaspoon Dijon mustard
½ Teaspoon Salt
¼ Teaspoon Black pepper
¼ Cup Grated carrot
¼ Cup Finely diced yellow onion
¼ Cup Finely diced celery
2 Tablespoons Finely chopped green onions
Instructions
Cook the macaroni: Boil elbow macaroni according to the package instructions. Once cooked, drain and let cool to room temperature.
Prepare the dressing: In a bowl, whisk together mayonnaise, whole milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
Combine ingredients: In a large bowl, mix the cooled macaroni with grated carrot, diced onion, diced celery, and chopped green onions.
Add dressing: Pour the dressing over the macaroni mixture. Gently toss until everything is well coated.
Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Serve: Once chilled, give the salad a final toss and serve. You can garnish with extra green onions if you like.
Notes
Consider adding peas or diced bell peppers for extra color and flavor.