Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine macaroni, carrots, green pepper and red onion. In a small bowl, whisk together mayo, milk, sugar and vinegar until smooth. Combine with macaroni mixture until nicely coated. Cover and refridgerate overnight. Yields 14 servings. This makes a large salad but it keeps well.
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