Sweet Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Mixing spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup set
- 1 Measuring spoons set
Ingredients
- 2 cup elbow macaroni uncooked
- 1 teaspoon salt for boiling water
- 1 cup mayonnaise full-fat
- 1/3 cup granulated sugar
- 2 tablespoon apple cider vinegar
- 2 tablespoon milk
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper ground
- 1 cup celery finely diced
- 1/2 cup red bell pepper finely diced
- 1/2 cup green bell pepper finely diced
- 1/2 cup red onion finely minced
- 1/2 cup carrots finely shredded
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs optional; chopped
Instructions
- Bring a large pot of water to a boil and season it with 1 teaspoon of salt.
- Add the elbow macaroni to the boiling water and cook according to package directions until just tender.
- Drain the cooked macaroni in a colander and rinse under cold water until completely cool, then drain very well.
- In a small mixing bowl, whisk together mayonnaise, granulated sugar, apple cider vinegar, milk, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, green bell pepper, red onion, carrots, sweet pickle relish, and chopped hard-boiled eggs if using.
- Pour the dressing over the macaroni mixture and gently stir with a mixing spoon until everything is evenly coated.
- Taste and adjust seasoning with a little more salt, pepper, or sugar if desired.
- Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
- Stir the salad just before serving, adding a splash of milk if needed to loosen the texture.
Notes
For best results, make this salad a few hours or even a day ahead, as the flavor improves as it chills and the pasta absorbs some of the dressing; just remember that the pasta will continue to soak up moisture, so keep the salad slightly saucier than you want it at serving time and loosen it with a bit of milk or mayonnaise if it seems dry. Dice vegetables quite small so they blend well with the macaroni, and ensure the pasta is fully cooled and well-drained to avoid watering down the dressing. Adjust sweetness and tang to your taste by tweaking the sugar and vinegar, and if serving at a gathering, keep the salad well-chilled and avoid leaving it at room temperature for more than 2 hours for food safety.
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