Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
Servings: 8
Ingredients:
– 454 grams (1 pound) elbow macaroni
– 60 grams (1/2 cup) grated carrot
– 60 grams (1/2 cup) chopped celery
– 30 grams (1/4 cup) finely chopped onion
– 480 grams (2 cups) mayonnaise
– 60 ml (1/4 cup) milk
– 30 ml (2 tablespoons) apple cider vinegar
– 15 grams (1 tablespoon) sugar
– Salt and pepper to taste
Directions:
1. Cook the macaroni according to the package instructions until soft (not al dente). Drain and set aside to cool.
2. In a large bowl, combine the cooled macaroni, grated carrot, chopped celery, and chopped onion.
3. In a separate bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper to create the dressing.
4. Pour the dressing over the macaroni mixture and stir until well combined.
5. Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Nutritional Information (approximate per serving):
– Calories: 520
– Total Fat: 47g
– Saturated Fat: 7g
– Cholesterol: 25mg
– Sodium: 470mg
– Total Carbohydrate: 21g
– Dietary Fiber: 2g
– Sugars: 5g
– Protein: 3g