Ingredients:

  • 12 oz Elbow Macaroni
  • 1 cup finely diced Celery (about 3 large stalks)
  • 1/2 cup finely diced Red Onion
  • 1/2 cup finely diced Bell Pepper (Green or Red)
  • 1 1/4 cups Full-Fat Mayonnaise
  • 1/2 cup Granulated Sugar
  • 1/4 cup White Distilled Vinegar
  • 2 tbsp Yellow Prepared Mustard
  • 1/4 cup Whole Milk (or Evaporated Milk)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Cook the Macaroni: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente—a firm bite.
  2. Rinse and Cool: Immediately drain the cooked pasta and rinse thoroughly under cold running water. This halts the cooking process and prevents a gummy salad. Once cooled, transfer the pasta to the large mixing bowl.
  3. Prep the Vegetables: Dice the celery, onion, and bell pepper finely and uniformly. Add the prepared vegetables to the cooled pasta.
  4. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, granulated sugar, vinegar, mustard, milk, salt, and pepper. Whisk vigorously until the sugar is completely dissolved and the mixture is smooth and slightly glossy. Taste and adjust for seasoning.
  5. Combine and Coat: Pour the dressing over the pasta and vegetables. Using a rubber spatula, fold the ingredients gently until everything is evenly coated. Do not overmix.
  6. Chill (The Waiting Game): Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the pasta to absorb the dressing and for the flavors to marry.
  7. Adjust Consistency: Before serving, pull the salad out of the fridge. If the salad is too stiff, whisk in 1–2 tablespoons of milk or water until the desired creamy consistency is achieved. Taste again and serve chilled.