Ingredients
- 8 oz elbow macaroni noodles
- 1 tbsp apple cider vinegar
- 2 medium carrots shredded
- ½ yellow onion shredded
- 1 cup Hellman's mayonnaise
- 3 tbsp milk
- 1 ½ tbsp sugar
- Salt and pepper to taste
Instructions
- Shred the carrots and onion.
- Boil the pasta for a few minutes longer than the package calls for, until soft.
- Drain the water, then add the pasta to a large bowl with the apple cider vinegar, carrots and onion. Refrigerate for about an hour until chilled.
- Mix the mayonnaise, milk, sugar, salt and pepper together in a medium bowl then fold into the pasta.
- Chill until ready to serve.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring in a splash of milk and mayo before serving if needed.
