One of my favorite picnic, potluck and summertime dishes is easy tangy, sweet macaroni salad. A wonderful thing about macaroni salad is that it is customizable to your taste. I have seen many made with dill pickles, or sweet pickles, olives, and sweet peppers. It is up to you.
My version of tangy, sweet macaroni salad takes an extra step and adds apple cider vinegar to the pasta right after it is cooked. This gives it such an amazing tang, but it is not over powering. The type of mayonnaise you use will also alter the taste. Miracle whip will add TOO much tang, don’t use it. Your best bet is to use your favorite mayonnaise.
Choose a mayonnaise that has an olive oil base and is creamy and delicious, not a light version. I also dice up my vegetables very fine in the food processor. An easy way to do this is to dump baby carrots, celery and green onions in the food processor and pulse until everything is well diced. Small chunks of vegetables make this macaroni salad very easy to eat and give it lots of great color.
This macaroni salad is best served chilled so be sure and give yourself at least a couple of hours chilling time before you serve and longer is better.
A couple of other great potluck and picnic dishes are my famous oatmeal chocolate chip cookies and chicken spaghetti
- 1 Lb Elbow Macaroni
- 1/2 cup Apple Cider Vinegar
- 1 cup milk
- 1 cup Mayonnaise (not light)
- 1 tsp brown sugar
- 1 1/2 cups carrots, diced
- 6 celery stalks, diced
- 6 green onions, diced
- 1/2 tsp salt
- 2 tsp pepper
- Cook macaroni according to the directions on the package
- Drain the macaroni and return it to the pot
- Pour the apple cider vinegar over the macaroni and mix well
- Let cool for 1/2 hour, stirring occasionally
- The cider vinegar should absorb into the macaroni
- While the pasta is cooling make the dressing
- Whisk together the milk, mayonnaise, brown sugar, salt and pepper
- Once the pasta is cooled mix in the diced vegetables
- Pour the dressing over the pasta and vegetable mixture
- Stir gently to combine well
- Refrigerate for at least 2 hours before serving.