Lucy's Macaroni Salad

1 pkg. (14 oz.) elbow maccaroni, cooked al dente
1 cup mayonnaise
1 can Eagle brand milk
1/2 cup white vinegar
1 cup grated carrots
1 cup finely chopped celery
1 cup finely chopped red or green peppers (optional)

Directions:

Mix together mayonnaise, Eagle Brand milk, and vinega; set aside. When pasta is cool, mix in vegetables, then pour dressing over all and mix well.

Comments from Lynda Paulson :

This is a very easy recipe and can be made for a crowd. This is wonderful warm or chilled. Will keep several days in the refrigerator. If you decide to use only half of the dressing, it will keep in a tightly sealed jar in the refrigerator for several weeks.

User Reviews:

I like adding chopped bread and butter pickles and using pickle juice instead of vinegar, it adds a whole other flavor profile. Diced american cheese bits make a nice addition too, a little salty to offset the sweet. Diced ham would make a good add as well.

submitted by darkesnow on December 05, 2006

The recipe is way too sweet for my taste

Submitted by Chef Mike on December 05, 2003

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