16 oz. macaroni pasta
1 onion, finely chopped
1 C. bell pepper, finely diced
1 C. celery, diced
1/2 C. dill pickle, chopped
2 C. mayonnaise
1 (14oz) can sweetened condensed milk
1/2 C. sugar
1/2 C. white vinegar
Salt and pepper to taste
Cook pasta according to package directions. Rinse with cold water, drain well and set aside in a large bowl.
Mix together mayonnaise, condensed milk, sugar, vinegar, and salt and pepper. Mix well.
Add chopped vegetables to macaroni noodles and gently stir to combine.
Pour mayonnaise mixture over noodles and mix well. At this point, it will look as if there is too much liquid, but it will thicken and absorb as it cools in the refrigerator.
Cover and let set at least 12 hours before serving.