Lucy's Macaroni Salad


prep 1:00       total 1:00


10 to 20 servings



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)


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.

Author's Comments

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.

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2 Recipe Reviews

Chef Mike

Chef Mike reviewed Lucy's Macaroni Salad on May 2, 2004

The recipe is way too sweet for my taste


darkesnow reviewed Lucy's Macaroni Salad on May 13, 2007

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.