Isn’t this the most colorful pasta salad you have ever seen? I got this recipe from a co-worker, and it is one of my go-to’s for a side. It requires a lot of chopping, but very worth it! This time I chopped up all of my veggies ahead of time and froze them (dethawing them the night before).
Let’s get started : )
~16 ounces uncooked elbow macaroni
~3-4 carrots, shredded
~1 large red onion, chopped
~1/2 red bell pepper, seeded and chopped
~1/2 green bell pepper, seeded and chopped
~1 cup chopped celery
~2 cups mayonnaise
~1 (14 ounce) can sweetened condensed milk
~1/3 cup white vinegar
~salt and pepper to taste
|I know, I left out the vinegar…feel free to yell at me later 😉|
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and
cook until tender. Rinse under cold water; drain completely.
2. In a large bowl, stir together the carrots, red onion, green and red
peppers and celery. Mix in the mayonnaise, condensed milk, vinegar; salt
and pepper as desired. Add the macaroni, toss gently, cover and
refrigerate for at least 8 hours. Make a day ahead if possible, and stir
occasionally to blend the flavors. The macaroni will absorb some of the
Minus the chopping, pretty easy–just mix! Hope you like it!
Thanks for stopping by!