Macaroni Salad

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  • Level: Easy
  • Total: 2 hr 45 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: 8 servings
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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 


  1. 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.
  2. 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. 
  3. 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.