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pasta vegetable salad

(6 ratings)
stacymarie avatar
Blue Ribbon Recipe by
Stacy Wood
@stacymarie
Paynesville, MN

Great side dish with chicken or barbecue.

Blue Ribbon Recipe

Sweetened condensed milk in pasta salad?! You bet! Vinegar cuts the sweetness a bit, making for a super creamy pasta salad that would be the ideal side dish for your next barbecue. We loved the texture of shredded carrots, peas, and celery. The hardest part of this recipe is letting this pasta vegetable salad sit for 24 hours to allow the flavors to meld together.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 serving(s)
prep time 23 Hr 15 Min
cook time 10 Min
method Stove Top

Ingredients For pasta vegetable salad

  • 1 lb
    elbow macaroni, cooked
  • 4 md
    carrots, shredded
  • 1 can
    sweetened condensed milk (14 oz)
  • 1/2 md
    onion, finely chopped
  • 1 c
    chopped celery
  • 1 c
    frozen peas
  • 1/2 tsp
    pepper
  • 1/2 tsp
    salt
  • 2 c
    mayonnaise
  • 1/4 - 1/2 c
    white vinegar

How To Make pasta vegetable salad

  • Cooked macaroni, shredded carrots, peas, and celery in a bowl.
    1
    In a large bowl, mix cooked macaroni, onion, celery, carrots, and peas.
  • Condensed milk, salt, pepper, mayonnaise, and white vinegar in a bowl.
    2
    In another bowl or large measuring cup, mix sour cream, salt, pepper, mayonnaise, and white vinegar.
  • Pour dressing over the cooked macaroni.
    3
    Pour dressing over the pasta and veggies. Mix. Chill until cold; up to 24 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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