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2 cups uncooked elbow macaroni
1/2 cup carrot, shredded
1/2 cup celery, chopped
1/4 cup sweet onion, minced
2 green onions, thinly sliced
1 and 1/2 cups mayonnaise
1/4 cup whole milk
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Cook the macaroni according to the package instructions until just tender. Drain well and set aside to cool.
2. In a large mixing bowl, combine the cooled macaroni, shredded carrot, chopped celery, minced sweet onion, and sliced green onions.
3. In a separate small bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
4. Pour the dressing over the macaroni mixture and toss to coat evenly.
5. Refrigerate the salad for at least one hour before serving to allow the flavors to meld together.
6. Give the salad a good stir before serving and adjust seasoning with extra salt and pepper if needed.
Variations & Tips
To switch things up, you can add chopped hard-boiled eggs or a handful of cooked and crumbled bacon for a richer flavor. Some like to add a bit of grated cheddar cheese or use a mix of sour cream and mayonnaise for the dressing to create a different texture. For a lighter version, substitute Greek yogurt for part of the mayonnaise or use a low-fat mayo
