Macaroni Salad

• Vegetarian

• Produce

  • 2 Carrots
  • 1 stalk Celery
  • 1/2 Onion

• Refrigerated

  • 3 Eggs, hard

• Condiments

  • 1 2/3 cup Miracle whip mayonnaise- not

• Pasta & Grains

  • 1 lb Elbow macaroni noodles

• Baking & Spices

  • 1 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tsp Red wine vinegar or apple cider vinegar

• Dairy

  • 3 tbsp Milk

Found on eatitandsayyum.com

Ingredients

• 1 pound elbow macaroni noodles
• 1/2 onion- finely chopped
• 2 carrots, grated- or 1/3 of a 10 oz bag of pre-shredded carrots
• 1 stalk of celery- finely chopped
• 3 eggs- hard boiled
• 3 Tbs milk
• 1 2/3 cup mayonnaise- not miracle whip
• 4 tsp red wine vinegar or apple cider vinegar
• 1 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1 Tbs sugar

Directions

• In a large pot of boiling, salted water, cook macaroni according to package directions (typically 6-8 minutes). Once cooked, immediately rinse the noodles with COLD water, until they are completely cooled. Set aside.
• While pasta is cooking, chop the celery, onion, boiled eggs, and shred the carrots. Add these to a large mixing bowl, and set aside until the noodles are cooled.
• In a small mixing bowl, add the mayonnaise, sugar, salt, pepper, milk, and vinegar. Mix together with a fork or small whisk until smooth. Pour the dressing over the veggies, eggs, and macaroni in the large mixing bowl. Gently stir, to evenly coat everything. Keep the salad in fridge until ready to serve. If the salad sits for more than an hour you may want to add additional milk and salt to enhance the flavors and texture again. The pasta will have absorbed some of the liquid and salt.