Who knew macaroni salad could be incredibly easy AND incredibly delicious? This macaroni salad is just that with the perfect blend of veggies and creamy dressing.
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When I say this macaroni salad is the best ever macaroni salad, I’m not exaggerating. Of course, I guess that depends on your definition of “the best.”
For me, the best is when a recipe is easy, requires “normal” ingredients, comes together quickly and is a total hit… especially with your dad. That’s saying a lot because my dad is kinda picky.
This creamy macaroni salad is all of the above. Although the recipe has 10 ingredients on the list, half of those are for the dressing.
That so doesn’t count.
You won’t find anything fancy in this creamy macaroni salad although one of the dressing ingredients might surprise you. But then again, surprises often lead to super tasty dishes, which makes this the perfect dish for family picnics and backyard get-togethers.
Note: I like to use half Splenda in place of the sugar to cut down on calories while keeping all the taste. You could totally try using full Splenda; if you do, let me know how it goes!
I made this creamy macaroni salad for our Mother’s Day dinner at my mom’s and it was very well received (i.e., we all had seconds). I left my dad some leftovers and they were gone by the next day. I consider that a winning recipe!
I don’t know about you, but I find summer isn’t complete without macaroni salads, pasta salads, and potato salads. That’s in addition to grilled burgers, hot dogs, chicken, ribs… This shrimp pasta salad is a pretty dang good option for backyard barbecues, and creamy bacon broccoli salad is always a hit!
Did I mention you also need corn on the cob, chips, watermelon, and all kinds of desserts including this cherry pie salad my family always inhales? This is why I love summer so very, very much. It’s all about the food.
- 1 16-oz box macaroni pasta
- 1 small yellow onion diced
- 1/2 green bell pepper seeded and diced
- 1/2 red bell pepper seeded and diced
- 1 cup diced celery
- 2 cups mayonnaise
- 1 14-oz can sweetened condensed milk
- 1/2 cup sugar or Splenda
- 1/2 cup white vinegar
- salt and pepper to taste
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water; set aside.
In a large bowl whisk together mayonnaise, sweetened condensed milk, sugar and vinegar. Add pasta and toss to coat. Add onion, peppers, and celery and mix thoroughly. Dressing will look thin but will thicken as it refrigerates.
- Refrigerate at least 4 hours before serving. (Refrigerating overnight is best!)