This macaroni salad has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-coloured veggies. Be ready for this to disappear before you put it on the table!
1 kg uncooked macaroni
4 carrots, grated
1 large red onion, chopped
1/2 green capsicum, seeded and chopped
1/2 red capsicum, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
440ml sweetened condensed milk
1/2 cup (125g) white sugar
1/2 cup (125ml) white vinegar
salt and pepper to taste
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Directions Preparation:30min › Extra time:8hours chilling › Ready in:8hours30min
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl stir together the carrots, red onion, green capsicum, red capsicum and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time and stir it occasionally to blend the flavours. The macaroni will absorb some of the liquid.