Ingredients:

  • 1 lb elbow macaroni
  • 1 cup carrots, finely diced
  • 1 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup sweet peas, thawed
  • 1 1/2 cups mayonnaise
  • 1/2 cup sweetened condensed milk
  • 1/4 cup apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1 minute less than the package directions to ensure it is al dente.
  2. Drain the pasta in a colander and immediately rinse under cold running water until the noodles are cool to the touch. Shake well to remove excess moisture.
  3. In a large mixing bowl, whisk together the mayonnaise and sweetened condensed milk until the mixture is smooth and pale.
  4. Slowly stir in the apple cider vinegar, salt, and pepper, whisking until the dressing looks glossy and unified.
  5. Add the cooled macaroni, diced carrots, celery, bell peppers, and peas to the bowl.
  6. Gently fold the ingredients together using a spatula until every noodle is coated in the creamy dressing.
  7. Cover the bowl with an airtight lid and refrigerate for at least 2 hours to allow flavors to meld.