Macaroni Salad
- 16 ounces macaroni noodles
- ¼ cup bell pepper, chopped
- ¼ cup carrots, shredded
- 1 can (5.75 ounces) olives, sliced
- 1 cup cheddar cheese, shredded
- FOR THE DRESSING:
- 2 cups mayonnaise
- ⅓ cup sweetened condensed milk
- ½ cup sugar
- ½ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Tabasco (optional)
- FOR THE DRESSING: Mix the mayo, condensed milk, sugar, vinegar, salt, pepper & Tabasco in a small bowl until creamy. Set in the fridge.
- Cook and drain the pasta according to package directions. Run under cold water to cool.
- Chop the bell pepper, shred the carrots & slice the olives.
- Put the pasta in a large bowl and add the peppers, carrots, olives & cheese.
- Pour the dressing in the bowl, stir and chill until ready to serve.
Recipe by Baked in AZ at http://bakedinaz.com/macaroni-salad/
3.4.3177