13 January 2016
Macaroni salad always reminds me of happy days. My Nanay would make this on special occasions, especially at Christmas time. She would always make a big batch and there would always be some left for me to snack on all throughout Christmas eve, Christmas Day, and a couple of days thereafter.
Last Christmas, I decided to start this tradition of making Macaroni Salad in our home. This recipe is easy to make, and is sure to please. One tip: make this a day in advance for the flavours to develop.
1/2 cup mayonnaise
1 small tub sour cream
1/2 cup minced celery
1 small red onion, minced
2 tablespoons sweet pickle relish
1/4 cup raisins
1 medium can pineapple tidbits
3 beetroot, cooked and chopped into cubes (I bought a pack that's ready to use)
1/3 cup sweetened condensed milk
Mix the mayonnaise and the sour cream in a big bowl using a wooden spoon.
Add in the cooked elbow macaroni, and fold in, ensuring the pasta is coated.
Next, add in the celery, red onion, pickle relish, raisins, pineapple tidbits, and beetroot and fold until thoroughly combined.
Finally, add the condensed milk and fold until mixed.
Taste and adjust by adding more mayo or condensed milk if necessary. I love raisins, so I actually added another 1/4 cup to mine but this is of course to my preference only.
Chill before serving.