Monday, September 9, 2013

Pasta Salad by Michelle Wiles

 
Ingredients
1 16 OZ. BOX COLORED PASTA

1 CUP SUGAR

3 MEDIUM CARROTS CHOPPED FINE 
         
1 CUP WHITE VINEGAR

1 BELL PEPPER CHOPPED FINE
         
1 CUP MAYONNAISE

1 MEDIUM RED ONION CHOPPED FINE

1 TEASPOON SALT

3 CELERY RIBS CHOPPED FINE

1 TEASPOON PEPPER

1 CAN EAGLE BRAND MILK


Directions
COOK PASTA BY DIRECTIONS ON THE BOX.

DRAIN AND DRY ON DISH TOWEL.

MIX CARROTS, BELL PEPPER, ONION, CELERY, MILK, SUGAR, VINEGAR, MAYONNAISE, SALT AND PEPPER.
ADD PASTA.

MIX TOGETHER AND REFRIGERATE.

BETTER MADE A DAY BEFORE SERVING.
 
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