Ingredients
- 1 lb uncooked elbow macaroni
- ½ cup grated carrots - about 1 large carrot
- ½ cup chopped yellow onion
- 1 cup chopped scallions (green onion) - about 6 stalks
- 2 celery ribs - chopped small (about ¾ cup)
- 2 Tbsp white vinegar
Dressing:
- 2 cups mayonnaise - or miracle whip
- ¼ cup milk
- 1 Tbsp granulated sugar
- 2 tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook 1 lb elbow macaroni in a pot of boiling water according to package directions. Rinse under cold water and drain.
- In a small bowl together the dressing: Add 2 cups mayonnaise, ¼ cup milk, 1 Tbsp sugar, 2 tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper. Mix together and set aside.
- Add the 1 lb cold cooked pasta, ½ cup grated carrots, ½ cup chopped onion, 1 cup scallions (green onions), and 2 chopped celery ribs to a large bowl. Drizzle the white vinegar overtop and toss everything together.
- Now pour the creamy dressing over top and mix the salad together.
- Cover the salad and let chill in the fridge for minimum 4 hours. Give a quick stir just before serving.
Nutrition Info
Calories: 478kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 384mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
