Tangy Macaroni Salad with Carrot and Sweet Onion

Ingredients

- 2 cups elbow macaroni
- 1/4 cup apple cider vinegar
- 1 medium carrot, peeled and grated
- 1/2 sweet onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper

Instructions

1. Boil the Macaroni:
- In a large pot, bring salted water to a boil over medium-high heat.
- Add 2 cups of elbow macaroni to the pot. Cook for about 8-10 minutes until al dente.
- Drain the pasta and rinse it under cold water to stop cooking, then set aside.

2. Prepare the Dressing:
- In a medium mixing bowl, combine 1/4 cup apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Stir until the sugar dissolves completely.
- Add 1/2 cup mayonnaise and 1/4 cup whole milk. Whisk together until smooth and creamy.

3. Assemble the Salad:
- In a large serving bowl, combine the cooled macaroni, grated carrot, and chopped sweet onion.
- Pour the dressing over the macaroni mixture. Gently toss to ensure the pasta is well coated with the dressing.

4. Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld together.
- Before serving, give the salad a quick toss. Adjust seasoning with salt and pepper as needed.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT10M
10 minutes
- Chilling Time: PT1H
1 hour

Total Time

- PT1H20M
1 hour 20 minutes

Type of Dish

- Lunch

Keywords

- Macaroni salad
- Easy lunch recipes
- Summer pasta dish
- Pasta salad
- Quick lunch ideas
- Cold pasta salad
- Carrot salad
- Picnic recipes
- Sweet onion salad
- Tangy dressing

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1,500

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