If you can plan ahead, I definitely recommend making it at least 4 hours before serving to get the best flavor and allow the dressing to thicken. The flavors mingle and soak into the pasta. This pasta is great right after making it but it’s incredible if you make it the night before. Cover and refrigerate until ready to serve. Add the pasta to the dressing and mix well. Mix in mayonnaise, condensed milk, sugar, vinegar, salt, and pepper until well combined. Stir together carrots, red onion, bell peppers, and celery in a large serving bowl. ![]() Rinse under cold water drain and set aside. Once the pasta is cooked, rinse under cold water and drain well. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Mix in the diced bell pepper, onion and shredded carrot. In a large mixing bowl, whisk the mayo, sweetened condensed milk, vinegar and sugar. Ingredients: sweetened condensed milk, carrot, macaroni, red onion, mayonnaise, apple cider vinegar, bell pepper, sugar. While the pasta is cooking, mix up the dressing. It will soak up the dressing and soften up as it sits in the refrigerator so this keeps it from getting soggy. I like to cook it a minute less than the package directions.
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