Sweet Macaroni Salad Recipe
Make Sweet Macaroni Salad Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Finish / Garnish
Method
Salad
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just tender (al dente), about 7–8 minutes depending on package instructions. Stir occasionally to prevent sticking.
- 2
Drain and cool
Drain the pasta in a colander and immediately rinse under cold running water until the pasta is cool to the touch. Spread the pasta on a baking sheet or return to the pot and toss briefly to remove excess water so the dressing won't be diluted.
- 3
Prepare vegetables
If using frozen peas, blanch them: add to boiling water for 1 minute, then transfer to an ice bath or rinse under cold water to stop cooking. Drain thoroughly. Finely dice the carrot (or use pre-cooked diced carrot), red bell pepper, and red onion. Chop the hard-boiled eggs.
- 4
Combine salad ingredients
In a large mixing bowl, add the cooled macaroni, peas, diced carrot, red bell pepper, red onion, sweet pickle relish, and chopped hard-boiled eggs. Toss gently to combine and distribute ingredients evenly.
Dressing
- 5
In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, apple cider vinegar, granulated sugar, Dijon mustard, kosher salt, and freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning—add a little more vinegar if you want tang, or a pinch more sugar if you prefer sweeter.
- 6
Let the dressing sit for 5 minutes to allow the sugar to dissolve and flavors to marry.
Finish / Chill
- 7
Pour the dressing over the macaroni mixture. Using a spatula, gently fold the dressing into the salad until everything is coated evenly. Be careful not to break the pasta or eggs.
- 8
Taste and adjust seasoning with additional salt or pepper, if needed. If the salad seems too thick, you can add 1–2 tablespoons of milk to reach desired consistency.
- 9
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, preferably 4 hours or overnight. Chilling allows the flavors to meld and the sweetness to balance with the savory components.
- 10
Before serving, stir gently, garnish with chopped fresh parsley and a light sprinkle of paprika if desired. Serve cold.