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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This is a great recipe for macaroni/pasta salad that we have ever eaten (and I don't like pasta salad). My mother-in-law is famous for macaroni salad and switched to this recipe when I took it to her house for dinner! This is one you really must try! Ingredients:
16 ounces pasta shells (i use the small ones) |
1/2 lb grape tomatoes (optional) |
3 medium carrots, grated |
1 medium green sweet pepper, finely diced |
1 medium sweet red pepper, finely diced |
1 (14 ounce) can sweetened condensed milk |
2 cups miracle whip |
1/2 cup sugar (i never add this because it makes it too sweet) |
1/4 cup white vinegar |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Cook pasta until bite tender. Rinse and drain. Let cool. Add remaining ingredients to pasta. Mix dressing ingredients in a separate bowl. Add to pasta mixture.
2. Refrigerate a couple hours before serving. My M-I-L only puts the red and green peppers in hers. I like the carrots and tomatoes added in as well.
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