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PASTA SALAD

I’m sharing a wonderful pasta salad recipe just perfect for those gatherings on Memorial Day. When I first tasted this, I loved it and couldn’t believe the strange combination of ingredients used to make this. This salad is a great keeper so you can make it at least a day ahead if you like. Thanks to my friend, Charlene Castle, for sharing the original recipe, from which this is adapted.

FAMILY REUNION PASTA SALAD

1 pound twisted pasta or regular macaroni, cooked according to package directions.

Measurements for the veggies don’t have to be exact. Go to taste on everything.
Salad:
2 generous cups chopped bell pepper
1-1/2 generous cups chopped carrot
1 generous cup chopped onion

Dressing:
2 cups mayonnaise, regular or low fat
1 can sweetened condensed milk (not evaporated), regular or fat free
1 cup sugar or Splenda or less to taste
1 cup clear vinegar

Mix vegetables with pasta. Blend rest of ingredients together. Pour over pasta and toss.

Tips from Rita’s Kitchen:
• Don’t peel carrots unless you have to. Scrape your nail along the skin. If it comes off easily, you can simply wash and use. Remember, the skin of most vegetables contain lots of nutrition!

• When a recipe calls for onion, regular yellow onions are fine to use. And if your onions are starting to sprout, go ahead and use the sprouted part for a more mild onion taste.

• Toss in some chopped onion chives and reduce the amount of onion called for.

• Using store brands like Kroger offers you savings as well as great quality.

 

©2000-2008 Rita Heikenfeld and AboutEating.com