This is a go-to macaroni salad. You will not find a better tasting one anywhere. It’s super simple to make and makes more than enough to share. My husband, who is not a cold salad person, can not get enough of this dish. Give it a try for your next BBQ or event.
Serves: 10 | Serving Size: 1/10 of dish
Ingredients:
- 1 pound large elbow macaroni
- 2 tablespoons apple cider vinegar
- 1 cup julienne carrots
- 1/4 cup sweet yellow onion – minced
- 2 1/2 cup Kraft Olive Oil mayo
- 1/4 cup whole milk
- 2 teaspoon sugar
- salt & pepper to taste
Directions:
- Cook macaroni according to package directions. Drain well and place macaroni in a large Tupperware bowl that has lid for easy storage
- While macaroni is still hot, add vinegar, carrots and onion. Toss together until well combined and let cool.
- In a separate, smaller bowl, whisk together mayo, milk & sugar. Fold mayo mixture into macaroni until evenly coated. Add salt and pepper to taste.
- Cover and refrigerate overnight. Stir well before serving – add additional milk if needed 1 tablespoon at a time.
Nutrition Information:
Per serving: Calories: 286; Total Fat: 21g; Cholesterol: 21mg; Sodium: 665mg; Total Carbohydrates: 21g; Dietary Fiber: 1g; Sugars: 2g; Protein: 3g
Nutrition Bonus: Potassium: 79mg; Vitamin A: 110%; Vitamin C: 1%; Calcium: 13%; Iron: 1%
Original recipe can be found here:
Have you tried this recipe? Mention: @favoritefamilyrecipes or tag #favoritefamilyrecipes & @trainer_april or tag #loveyoursweatlife
Please follow and like Trainer April:
