pasta vegetable salad

Name: Pasta Vegetable Salad
Prep time: 23 h 15 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) elbow macaroni, cooked; 4 medium carrots, shredded; 1 can(s) sweetened condensed milk (14 oz); 1/2 medium onion, finely chopped; 1 cup(s) chopped celery; 1 cup(s) frozen peas; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 2 cup(s) mayonnaise; 1/4 - 1/2 cup(s) white vinegar

(6 RATINGS)

484 Pinches 5 Photos

Stacy Wood

Paynesville, MN

Updated on Jan 5, 2024

Great side dish with chicken or barbecue.

Rate

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

prep time 23 Hr 15 Min

cook time 10 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound elbow macaroni, cooked
4 medium carrots, shredded
1 can sweetened condensed milk (14 oz)
1/2 medium onion, finely chopped
1 cup chopped celery
1 cup frozen peas
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups mayonnaise
1/4 - 1/2 cup white vinegar

How To Make pasta vegetable salad

Step 1

In a large bowl, mix cooked macaroni, onion, celery, carrots, and peas.

Step 2

In another bowl or large measuring cup, mix sour cream, salt, pepper, mayonnaise, and white vinegar.
Step 3

Pour dressing over the pasta and veggies. Mix. Chill until cold; up to 24 hours.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes