:pw Amish Macaroni Salad :rectnt

:pw Amish Macaroni Salad
Entry in Recipe Contest :pw
This recipe is a compilation of ideas gleaned from several internet recipes, plus my recollection of a locally made salad purchased at a deli in Lancaster, PA. The salad is a delightful contrast of sweet and tangy, chewy and crunchy. Some recipes also added finely diced celery.

1 (16-ounce) package macaroni, cooked according to package directions
1 14-ounce can sweetened condensed milk
2 cups mayonnaise
1 cup vinegar (I used a mixture of apple cider/white)
1 cup sugar
1 teaspoon mustard
1 teaspoon salt (to taste)
Dash pepper
Remaining salad ingredients:
4 carrots, coarsely grated
1 onion, finely chopped
1 green bell pepper, finely chopped
6 large hard-cooked eggs, chopped


Cook and drain the macaroni, following package directions.
Meanwhile, in a large bowl whisk the dressing ingredients together until smooth.
Add the remaining salad ingredients and the cooked and drained pasta.
Stir gently until combined.
Cover and refrigerate.
Best if refrigerated for several hours before serving.

Don't worry if the salad seems a bit "soupy" at first; the pasta soaks up the extra dressing. I found the consistency to be perfect after refrigerating the salad for three or four hours!
Yield= 3 quarts
Recipe posted by LuAnn.

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