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Home > Recipes > Pasta

Filipino Macaroni Salad

Published: Dec 16, 2019 • Updated: Nov 5, 2021 by: Mella • Leave a Comment

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Filipino macaroni salad made extra special with condensed milk. Creamy, crunchy, tangy, and slightly sweet. So easy to prepare–perfect for parties, BBQ, and potluck gatherings.

Macaroni salad sweet condensed milk

Filipino Macaroni Salad

This salad recipe is a cross between a Filipino-style macaroni salad and an American macaroni salad. It's creamy, slightly tangy, and loaded with vegetables.

Dressing Ingredients

This dressing has a perfect balance of sweetness and tanginess. To make it, you will need:

  • Condensed milk - makes the salad creamy and sweet. No need to add additional sugar. This sort of replaces the sour cream in American Macaroni salad.
  • Mayonnaise - I recommend Lady's Choice or Best Food as they tend to be on the tangier side which is perfect for salads.
  • Vinegar - balances the sweetness of the condensed milk.
  • Salt and pepper - lifts up the overall taste of the dressing. Don't skip this.
  • Pickle relish - adds extra texture, tanginess, and a little bit of sweetness.
how to make macaroni salad

Macaroni Salad Add-ins

 This list could go on and on but they are pretty much my favorites:

Protein

  • Cheese - use mild cheddar cheese or processed cheddar cheese
  • Ham - you can use left overham, boil it in hot water before adding to the rest of the ingredients
  • Bacon - fry until slightly crispy
  • Chicken - boiled chicken breast or leftover roasted chicken
  • Hard-boiled eggs - slice into small chunks

Vegetables

  • Celery
  • Bell Peppers
  • Carrots
  • Red Onion
  • Pickle relish
  • Raisins
Sweet and Tangy Macaroni Salad bowl

Tips on how to make 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.
  • Cool the pasta completely. Residual heat may turn the dressing to curdle.
  • Make the dressing in a separate bowl. Mix it well then taste test. Adjust the salt, condensed milk (sweetness), tanginess (vinegar) based on preference.
how to serve macaroni salad

How to Serve

Macaroni salad is best served slightly chilled. Place the refrigerator for 4 hours or overnight before serving. Personally, I think macaroni salad tastes better the next day when the flavors have developed.

What to Serve with Macaroni Salad

A good accompaniment for baked chicken, BBQ ribs, roasted chicken, grilled pork, roasted beef, and grilled steaks.

Shelf-life

Refrigerate the salad in an airtight container. When properly stored, it can last for 3 to 5 days.

More recipes for your weekly menu!

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  • Cream Cheese Pasta Sauce
  • Chunky Mushroom and Celery Soup
  • Creamy Garlic Pasta with Bacon and Mushroom
  • Easy Oven Roasted Chicken
  • Salisbury Steak with Mushroom Gravy
  • Sardines Pasta with Tomatoes and Olives
  • Cheesy Baked Macaroni
  • Chicken Burger

Watch how to make Filipino Macaroni Salad

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Complete Recipe

Macaroni salad sweet condensed milk

Filipino Macaroni Salad

Rate this recipe
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.
Makes (tap to scale):5 servings
Prep Time:10 minutes mins
Cooking Time:10 minutes mins
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Ingredients
 

  • 250 g elbow macaroni
  • ½ cup grated carrots
  • ½ cup bell peppers (diced)
  • ½ cup celery (diced)
  • ½ cup red onion (diced)
  • 1 cup cheese (diced)

Dressing

  • ¾ cup mayonnaise
  • ¼ cup condensed milk
  • 1 tablespoon white vinegar
  • 2 tablespoon 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!

Recipe Notes and Tips:

  • Cook the pasta al dente - after cooking pasta for 7 minutes, start tasting a piece at a 1-minute interval until it’s tender but still firm but not raw. 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 ribs, roasted chicken, grilled steaks, 
  • Other pasta options: rigatoni, ziti, and shells.
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Author : Mella
Course : Side Dish
Cuisine : Filipino
Keyword : filipino style macaroni salad, sweet and tangy macaroni salad
Nutrition Facts
Filipino Macaroni Salad
Amount per Serving
Calories
578
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
43
mg
14
%
Sodium
 
460
mg
20
%
Potassium
 
312
mg
9
%
Carbohydrates
 
51
g
17
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
14
g
28
%
Vitamin A
 
2939
IU
59
%
Vitamin C
 
22
mg
27
%
Calcium
 
232
mg
23
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!

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