OSB Macaroni Salad

Oh Sweet Basil Macaroni Salad
12 ounces Macaroni Pasta1/4 Red Onion
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Can Sweetened Condensed Milk
1 Cups Mayonnaise
1/4 Cup Granulated Sugar
1/4 Cup Apple Cider Vinegar
1/2 tsp Salt
1/4 tsp Freshly Ground Pepper
1 1/2 Tbsp Dijon Mustard


The key is to WAY over cook the pasta and let it completely cool before adding the dressing. That way the dressing doesn't get absorbed in the pasta and you can actually taste the flavor!

Heat a pot of water over medium high heat with a teaspoon or two of kosher salt.
Once boiling, add the pasta and cook PAST al dente. Drain and completely cool the pasta in the fridge.
In a bowl, whisk together the dressing ingredients, do not scrape the sweetened condensed milk out, just dump it.
In a large bowl, mix together the veggies and dressing. Add the cooled pasta and toss to coat.
Set in the fridge for up to 3 hours, covered with plastic wrap. Stir before serving and adding additional seasoning if needed.