Reproducing this recipe from the website “inspired2cook.com” which doesn’t seem to exist anymore. Here’s a link to the WaybackMachine if you want to see the original.
Ingredients
These will be used throughout the recipe
- 2 Cups Whole Milk (not low-fat because it makes the dressing too thin)
- 2 Cups Mayonnaise (not low-fat because it makes the dressing too thin)
- 1 Tablespoon Brown Sugar
- 1 pound Elbow Macaroni
- 1/2 cup apple cider vinegar
- 4 green onions, sliced thin
- 1 large carrot, peeled and grated
- 1 celery rib, chopped fine
- Salt & Pepper
Make Dressing
Whisk the following in a bowl:
- 1 ½ cups milk
- 1 cup mayonnaise
- 1 Tablespoon brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pepper
Cook Pasta
Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon salt and the pasta and cook for about 15 minutes.
Make Salad Step 1
- Drain the pasta and transfer to a suitable sized bowl
- Mix 1/2 cup Apple Cider Vinegar into the pasta
- Cool Pasta – I usually cover it and put it in the fridge for about an hour
- Stir about half the dressing into the pasta
- Cool Completely – I usually cover it and put it in the fridge overnight
Make Salad Step 2
Add the following ingredients to the cooled salad and stir
- the remaining half of the dressing
- 4 Green Onions, sliced thin
- 1 large carrot, peeled and grated
- 1 celery rib, chopped fine
- 1/2 cup milk
- up to 1 cup mayonnaise (play around with this, could be you don’t want any, depends on how you want the consistency of the salad)
- Salt and Pepper (to your liking, I usually grind bunch of pepper over the top so that the top is nicely speckled ?)