225 reader-shared holiday recipes: Macaroni Salad

Macaroni Salad

Submitted by Denise Smith

Yield: 10-12 servings

“It’s a pasta salad…kind of!” jokes Denise Smith. “Everyone who tries this pasta salad at family events loves it and wants the recipe. I do it every year around Thanksgiving and Christmas. My youngest daughter calls it my ‘whack’ pasta salad. My oldest just says ‘that pasta thing you do.’”

16 oz. elbow macaroni

1 cup white vinegar, divided

1 cup chopped red and green bell pepper

1 onion, chopped

4 carrots, shredded

1 can condensed milk

1 cup sugar

1½ cups mayonnaise

1 tsp. salt

½ tsp. pepper

Cook pasta according to directions. Drain and cool. Add ½ cup vinegar, bell pepper, onion and carrots to pasta. Mix well.

In a separate bowl, combine condensed milk, ½ cup vinegar, sugar, mayonnaise, salt and pepper. Add mayo mixture to pasta mixture and combine well. Cover and refrigerate. This salad is best if allowed to sit for at least 4 to 6 hours or overnight before serving.

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This article was originally published in the November 2026 issue of 225 Magazine.