Macaroni Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 51
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 26
- Sodium
- 439
- Total: 2 hr 45 min (includes cooling and chilling times)
- Active: 15 min
Ingredients
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.