100 minutes
A creamy and tangy macaroni salad with a tropical twist, featuring scallions, carrot, and celery.
cups
cups
tablespoons
teaspoons
teaspoons
Elbow Macaroni
0 lb
cups
Scallions, sliced thin
cups
Large Carrot, peeled and grated
cups
Celery Rib, chopped fine
cups
1. Make the Dressing
In a large bowl, whisk together the whole milk, mayonnaise, brown sugar, black pepper, and table salt until smooth. Set aside one cup of the dressing in the refrigerator to use later.
2. Cook the Pasta
Bring 4 quarts of water to a boil in a large pot, seasoning it with 1 tablespoon of table salt. Add the elbow macaroni and cook it for about 15 minutes, or until very soft. Drain the pasta well.
3. Add Vinegar to Pasta
Transfer the drained pasta to a large bowl and add the cider vinegar immediately. Toss the pasta with the vinegar and let it cool for about 10 minutes.
4. Combine Pasta and Dressing
After the pasta has cooled, stir in the remaining dressing (not the reserved portion). Ensure the pasta is well-coated.
5. Add Vegetables
Add the sliced scallions, grated carrot, and finely chopped celery to the bowl. Stir everything together until the vegetables are evenly distributed.
6. Refrigerate and Finish
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. Before serving, stir in the reserved cup of dressing to ensure the salad is creamy and flavorful. Adjust seasoning with additional table salt and black pepper if needed.
Use orzo, vinaigrette dressing, cucumber, tomatoes, red onions, olives, feta cheese, and chickpeas or chicken.
Combine Italian dressing, mozzarella pearls, cherry tomatoes, black olives, salami or pepperoni, and fresh basil.
Swap traditional elbow macaroni with shells, fusilli, or farfalle to add visual appeal and a different mouthfeel.
Choose rice noodles or soba, a sesame oil-based dressing, carrots, bell pepper, green onions, cilantro, sesame seeds, and shrimp or tofu.
Replace chicken with poached shrimp or crabmeat for a more luxurious feel.
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