Best pasta salad I've ever had!
1 cup whole milk
1 cup mayonnaise
1 tablespoon light brown sugar
2 teaspoons pepper
1.5 teaspoons salt (plus more for pasta)
1 pound elbow macaroni
1/2 cup of cider vinegar (see note)
4 scallions (thinly sliced)
1 large carrot (peeled and grated)
1 celery rib (finely chopped)
Instructions:
1. In a large bowl, combine milk, mayonnaise, 1 tablespoon of brown sugar, 2 teaspoons of pepper, and 1/2 teaspoon of table salt. Whisk them together until well combined.
2. In a large pot, bring about 4 quarts of water to a boil. Once boiling, add 1 tablespoon of salt and elbow macaroni and cook until very soft for 15 minutes. Drain the pasta and shake to remove excess water and return the pasta to the pot. Slowly add 1/2 cup of cider vinegar, and toss until absorbed. Let it cool for 10 minutes.
3. Add the remaining dressing to the pasta and stir until combined. Next, stir in thinly sliced scallions, grated carrots, and finely chopped celery until well combined. Cover and place in the refrigerator for about an hour until fully chilled.
Note: Use filtered apple cider vinegar for this recipe. If you use Bragg’s unfiltered apple cider vinegar (the one with the mother at the bottom), use only the vinegar that has none of the mother.