1Cook rotini according to package directions to al dente stage; drain and rinse in cold water. In a large serving bowl, combine the rotini, carrots, peppers and onion. In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over rotini mixture and toss to coat. Cover and refrigerate overnight. Yield: 14 servings.
This is a versatile salad as you can add whatever veggies your family likes - I've added english peas, thawed and drained and I've also added chopped cooked chicken or some cubed cheddar cheese. All these additions make a yummy change. But the dressing is awesome. It's not overpoweringly sweet as it might appear.