A couple of years ago I stopped at one of those food trucks that sell BBQ. I ordered a pound of macaroni salad that turned out to be the best macaroni salad ever! Over the next few months I went back for more and tried to coax the recipe out of the food truck lady. No luck.
Eventually, the truck disappeared and I was left to try to discover the secret to the mystery macaroni salad. I finally stumbled upon a recipe that was really close to the original and have tweaked it to make it my own. Just a warning: this recipe makes a lot of salad! Be sure to share!
TIFF’S FOOD TRUCK MACARONI SALAD
16 ounces uncooked elbow macaroni
1 large red onion, chopped
1 green bell pepper, seeded and chopped (for more color you can substitute half with red bell pepper)
1 cup chopped celery
1 bag of frozen peas and carrots
1 1/2 cups mayo (I use Miracle Whip Light)
1/2 cup sour cream
1 can (14 oz) sweetened condensed milk
1/2 cup white vinegar
1 tsp. dry ground mustard
salt and pepper to taste
Shredded mild cheddar cheese (optional)
1/2 cup bacon bits (optional)
Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender (about 8 to 10 minutes). Drain and rinse under cold water.
In a large bowl, stir together the veggies, cheese and bacon. Mix in mayo, sour cream, condensed milk, vinegar, and ground mustard. Add macaroni and toss gently. Season to taste with salt and pepper. Cover and refrigerate. Ours usually doesn’t make it to the fridge without a few bowl fulls being swiped, but it definitely has a better flavor after it has set for several hours.
Pasta Tip: Be sure not to skip the pasta rinsing stage. By running your cooked pasta under cold water it stops it from cooking keeps the pasta from becoming soggy.