Description
A creamy and tangy macaroni salad filled with vibrant vegetables, perfect for family gatherings and potlucks.
Ingredients
Scale
- 1 pound (16 ounces) elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups mayonnaise
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- Boil a large pot of salted water. Add the elbow macaroni and follow the package directions, but cook the pasta for three minutes longer than the recommended time for al dente. Once done, drain the pasta and transfer it to a large bowl.
- Drizzle the apple cider vinegar over the warm pasta. Gently mix to ensure the pasta absorbs some tangy flavor. Let it cool as you prepare the other ingredients.
- Combine the grated carrots, chopped celery, both kinds of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika in a separate bowl. Stir until well blended, creating a creamy mixture.
- Pour the vegetable mixture into the cooled pasta. Fold everything together carefully until each piece of macaroni is coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least two to four hours. Ideally, let it sit overnight for flavors to meld.
- Before serving, sprinkle fresh green onions or chopped parsley on top for a touch of color and freshness. Serve chilled.
Notes
This salad tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg