Colorful Pasta Salad

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 : )

Ingredients:
~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 😉

Directions
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
liquid.