Sweet Macaroni Salad

Growing up, our community pool hosted old-fashioned potlucks for every summer holiday. Burgers and hot dogs sizzled on the grill while long tables overflowed with cold pasta salads, creamy potato and macaroni salads, juicy wedges of watermelon and red, white and blue desserts—all waiting to be piled high on your plate. This retro sweet macaroni salad would have fit right in.

With a dressing made from mayonnaise, sweetened condensed milk, sugar and apple cider vinegar, this salad has an unbeatable balance of sweet and tangy flavors. While macaroni salad with sweetened condensed milk may seem unusual, it’s the secret ingredient when it comes to creating that ultra-rich, creamy texture. It’s easy to make and even better when made ahead of time—just chill it overnight for a guaranteed hit at your next picnic or summer get-together.

Ingredients for Sweet Macaroni Salad

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• Elbow macaroni: Cook the pasta until it’s just al dente for a soft, chewy texture that holds up well to the creamy dressing. Here are the macaroni brands our Test Kitchen recommends.
• Vegetables: Shredded carrots, chopped green bell pepper and red onion add color and plenty of crunch. Look for preshredded carrots in the produce aisle to save time, and swap in red or yellow bell pepper if you prefer a sweeter flavor. To mellow the onion’s sharpness, soak it in cold water for 10 to 15 minutes after chopping it.
• Mayonnaise: Like other creamy macaroni salad recipes, the dressing starts with a generous amount of the best mayonnaise you can find.
• Sweetened condensed milk: The secret ingredient in our sweet macaroni salad dressing is a can of sweetened condensed milk. It makes the dressing super silky and sweet.
• Apple cider vinegar: A sweet dressing needs plenty of acid for balance, and this recipe includes a full cup of apple cider vinegar. Some readers find this amount overly tangy, so I recommend starting with 1/2 cup of vinegar in the dressing and adjusting it to suit your taste.
• Sugar: Granulated sugar enhances the sweetness of the sweetened condensed milk. If you prefer a less sweet salad, reduce the sugar to 1/4 cup or omit it.

Directions

Step 1: Cook the pasta

Cook the elbow macaroni according to the package directions. Drain, then rinse the pasta under cold water to stop the cooking process. Drain it well before mixing with the vegetables and dressing.

Editor’s Tip: Be sure to salt your pasta water. This helps season the noodles as they cook, creating a more flavorful salad base.

Step 2: Combine macaroni and vegetables

In a large bowl, combine the cooked and cooled macaroni with shredded carrots, chopped green pepper and diced red onion.

Step 3: Toss the macaroni salad with dressing

Whisk together the mayonnaise, sweetened condensed milk, vinegar, sugar, salt and pepper in a separate bowl until smooth and the sugar is fully dissolved. Stir the dressing into the macaroni mixture. Cover and refrigerate the salad overnight to allow the flavors to develop.

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Sweet Pasta Salad Variations

• Add protein: For a heartier macaroni salad, stir in diced ham, crumbled bacon, shredded rotisserie chicken, chopped hard-boiled eggs, canned tuna or precooked shrimp.
• Customize the veggies: Add chopped cucumber, celery or small broccoli florets for extra crunch, chopped parsley for freshness, or toss in thawed frozen peas or corn for extra color and sweetness.
• Mix up the pasta: While elbow macaroni is traditional, other small pasta shapes work great, too. Try small shells, ditalini, rotini, cavatappi or wagon wheels for a fun twist.
• Make it cheesy: Toss in shredded or cubed cheddar cheese for a boost of sharpness—an excellent contrast to the sweetness.
• Switch up the tang: Cut back on the cider vinegar and add prepared mustard, pickle juice or pickle relish for a twist.

How to Store Sweet Macaroni Salad

Keep the macaroni salad in an airtight container in the fridge. If you’re serving it at a potluck or barbecue, nestle the serving bowl in ice to keep it chilled, and discard any leftovers that have been sitting at room temperature for more than two hours. Leftover macaroni salad will stay fresh for up to four days in the fridge—just stir the salad before serving to redistribute the dressing and veggies.

Can you freeze pasta salad with condensed milk?

We don’t recommend freezing this sweet macaroni salad. The creamy dressing won’t hold up to freezing and thawing, and the pasta can turn mushy. This side dish is best enjoyed within a few days of making it.

Sweet Macaroni Salad Tips

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What’s the difference between macaroni salad and sweet macaroni salad?

The difference between regular macaroni salad and sweet macaroni salad is the flavor of the dressing. Classic macaroni salad is more savory, and the dressing is made with tangy mayonnaise, vinegar and sometimes mustard or pickle juice. Sweet macaroni salad features a much sweeter dressing—similar to Amish macaroni salad—made with sugar, sweetened condensed milk and vinegar for a richer texture and distinct sweet and tangy flavor.

Why does macaroni salad taste better the next day?

Macaroni salad tastes better the next day because the flavors have time to meld together as it chills in the fridge. This sweet macaroni salad recipe produces a lot of dressing, but letting it sit overnight in the refrigerator is key for the right consistency—the pasta and vegetables absorb the dressing, resulting in a creamier texture and deeper flavor.

What can you serve with sweet macaroni salad?

Sweet macaroni salad is a summery side dish that fits right in at backyard barbecues, neighborhood potlucks and warm-weather celebrations. It pairs perfectly with grilled favorites like hot dogs, burgers and bratwursts, or alongside crispy fried chicken and barbecue sandwiches. Complete the spread with other crowd-pleasing side dishes like smoky baked beans, crunchy coleslaw or fresh corn on the cob.