It's all about the dressing! My secret for the perfect macaroni salad uses sweetened condensed milk in addition to the best olive oil mayonnaise. prepare at least 2 hours or even the day before to allow the smooth tangy,sweet dressing to fully infuse into the pasta overnight in the refrigerator. No more worries about having to add more dressing to a gluey dried out salad to keep it moist. I love lots of fresh finely diced veggies in this salad,be creative!
-for the dressing
1 1/2 cups Hellman's real mayonnaise (do not use miracle whip !)
7 oz. out of a 14 oz. can Carnation sweetened condensed milk (about 1/2 can)
1 tablespoon French's Yellow mustard
1/2 cup white vinegar
1/2 teaspoon celery seed
1 tablespoon Kosher salt (or 1 1/2 teaspoons regular table salt)
1 teaspoon fresh ground black pepper (or more to taste)
1 small red onion, peeled, finely diced, rinsed under cold water in a strainer
2 stalks celery, washed, peeled, finely diced, along with the leafy tops
1 medium red, yellow or orange pepper, seeded, finely diced
1 medium cucumber, peeled, seeded, finely diced (don't substitute pickle relish)
1 medium carrot, peeled, shredded
6 hard boiled eggs, hand crushed
1 pound medium shell macaroni
paprika to garnish if desired
No nutrition information available
-for the dressing
In a large mixing bowl, combine mayonnaise, 10 oz. sweetened condensed milk, mustard, vinegar, celery seed, Kosher salt and black pepper. Whisk thoroughly until smooth. Cover with plastic wrap and refrigerate.
Bring 4 quarts of water to a rapid boil in a large pot. Add a generous amount of salt (3 tablespoons) to boiling water and then pasta shells. Cook pasta until tender firm,about 8 minutes. Drain and rinse in cold water to halt the cooking process. Shake pasta well of excess water and add to prepared chilled dressing bowl. Toss well to combine,re-cover with plastic wrap and return to refrigerator.
Meanwhile,finely dice red onion and rinse a few seconds in cold water to wash away any bitter bite from the onion. Shake dry and toss on to the top of the chilling pasta and dressing.
Peel outer stringy layer from outside of celery stalks and dice, along with remaining vegetables, adding to the top of the refrigerated pasta salad as they are diced.
Cook eggs, peel and hand crush on top of the pasta.
Gently mix all the vegetables and egg into the salad.
The salad may seem soupy, but the dressing will slowly be absorbed by the pasta and it will thicken in the refrigerator as it sits.
Cover again with plastic wrap and refrigerate 2-24 hours, mixing salad two or three times during refrigeration.
Adjust seasonings to taste and serve cold with a very light sprinkle of paprika for garnish if desired.