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Macaroni salad made extra special with condensed milk. Creamy, slightly tangy, not too sweet and filled with my favorite salad toppings. So easy to prepare–perfect for parties, BBQ and potluck gatherings.

Macaroni salad sweet condensed milk

My favorite Salad Toppings

These are my top favorite salad toppings. What are yours?

  • Celery
  • Bell Peppers
  • Carrots
  • Red Onion
  • Cheese

how to make macaroni salad

The BEST Macaroni Salad Dressing

The best salad dressing for me should have a perfect balance of sweetness and tanginess. These are my top favorite dressing ingredients when making macaroni salad.

  • Mayonnaise
  • Condensed milk
  • Vinegar
  • salt and pepper
  • Pickle relish with juice

Sweet and Tangy Macaroni Salad bowl

Make the BEST MACARONI SALAD!

  • Cook the pasta al dente.  Because no one likes a mushy salad right? After cooking pasta for 7 minutes, I start tasting a piece at a 1-minute interval until it’s firm and no longer crunchy. Using a kitchen timer always helps.
  • Combine all the dressing ingredients in a separate bowl so you can easily adjust the salt, condensed milk (sweetness), tanginess (vinegar).
  • Make it with your favorite toppings: ham, egg, bacon, chicken, roasted peppers and olives. My personal favorites are bell peppers, onion, pickle relish, cheese, and carrots.

how to serve macaroni salad

More Tips!

Storage/Shelf life: Refrigerate the salad in an airtight container within 1 hour of preparing. When properly stored, it can last 3 to 5 days.

To serve: I love having Macaroni Salad with baked chicken, BBQ, roasted chicken, grilled meat and fish.

MUST TRY RECIPES!

Watch the video on how to make Macaroni Salad




Macaroni Salad with Condensed Milk

Macaroni salad made extra special with condensed milk. Creamy, slightly tangy, not too sweet and filled with my favorite salad toppings. So easy to prepare–perfect for parties, BBQ and potluck gatherings.
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Filipino
Keyword: filipino style macaroni salad, sweet and tangy macaroni salad
Servings: 6 servings
Author: Mella

Ingredients

  • 250 g elbow macaroni
  • 1/2 cup grated carrots
  • 1/2 cup bell peppers diced
  • 1/2 cup celery diced
  • 1/2 cup red onion diced
  • 1 cup cheese diced

Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup condensed milk
  • 1 tbsp white vinegar
  • 2 tbsp pickle relish
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to the boil. Add salt then add pasta. Cook per package directions. Drain then let it cool.
  • In a bowl, combine all the dressing ingredients. Stir until well combined. Taste. Adjust condensed milk/ mayo/ vinegar/ salt.
  • Place pasta in a large mixing bowl. Add carrots, bell peppers celery, onion, and cheese. Pour dressing and gently toss.
  • Refrigerate for 1 hour or overnight before serving. Enjoy!

Notes

  • Cook the pasta al dente.  After cooking pasta for 7 minutes, start tasting a piece at a 1-minute interval until it’s firm and no longer crunchy. Using a kitchen timer always helps.
  • Other add-in options: ham, egg, bacon, chicken, roasted peppers, olives, pineapples
  • Storage/Shelf life: Refrigerate the salad in an airtight container within 1 hour of preparing. When properly stored, it can last 3 to 5 days.
  • To serve: I love having Macaroni Salad with baked chicken, BBQ, roasted chicken, grilled meat and fish.
  • Other pasta options: rigatoni, ziti, and shells
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