Prep time: 25 mins | Cook time: 10 mins | Serves: 15 or more depending on portion size
I love this salad! This has been one of our favourites to serve on Christmas eve or any special occasion. It’s a breeze to make using simple ingredients. Feel free to add or omit ingredients depending on your preferences. For all my salad recipes, I prefer to use mayonnaise instead of miracle whip because of the extra punch of flavour. There is nothing right or wrong with this salad. Use whatever you prefer. Just make sure to let this salad sit in the fridge for at least 6 hours, preferably overnight, for the flavours to blend.
Ingredients
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1 pound elbow macaroni or other pasta of choice
1 large red onion, chopped
1 bunch green onions chopped
1 large red bell pepper, chopped
2 medium green bell peppers, chopped
3 cups shredded carrots
1/3 cup chopped chive
SALAD DRESSING FOR PASTA SALAD:
1 can(s) condensed milk, not evaporated
2 cups mayonnaise or miracle whip
1/2-3/4 cup sugar
1 cup apple cider vinegar
1 teaspoon kosher salt
1 tablespoon black pepper
HOW TO MAKE PARTY SIZE OVERNIGHT PASTA SALAD
Step 1: Following the package directions, cook the pasta until al dente. When done, immediately drain the pasta and rinse in cold water. Set aside.
Step 2: Ready the vegetables and set them aside.
Step 3: To a large bowl, place the condensed milk, Mayonnaise or Miracle whip, vinegar, and sugar. Add the spices, then whisk or beat the ingredients until creamy, smooth, and completely blended.
Step 4: To the bowl with the rest of the ingredients, add the veggies along with the chopped chive. Stir well until mixed.
Step 5: In a casserole dish or 9 x 12-inch deep-dish pan, pour the mixture and garnish. Keep in the fridge for at least 6 hours or overnight.
Step 6: Before serving, give the salad a quick stir. Enjoy!
Note:
Because of the extra punch of flavour, I prefer to use Mayonnaise instead of Miracle Whip. But use whatever you desire to depend on your preference.
Ingredients
- 1 pound elbow macaroni or other pasta of choice
- 1 large red onion, chopped
- 1 bunch green onions chopped
- 1 large red bell pepper, chopped
- 2 medium green bell peppers, chopped
- 3 cups shredded carrots
- 1/3 cup chopped chive
- SALAD DRESSING FOR PASTA SALAD:
- 1 can(s) condensed milk, not evaporated
- 2 cups mayonnaise or miracle whip
- 1/2-3/4 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 tablespoon black pepper
Instructions
Step 1: Following the package directions, cook the pasta until al dente. When done, immediately drain the pasta and rinse in cold water. Set aside.
Step 2: Ready the vegetables and set them aside.
Step 3: To a large bowl, place the condensed milk, Mayonnaise or Miracle whip, vinegar, and sugar. Add the spices, then whisk or beat the ingredients until creamy, smooth, and completely blended.
Step 4: To the bowl with the rest of the ingredients, add the veggies along with the chopped chive. Stir well until mixed.
Step 5: In a casserole dish or 9 x 12-inch deep-dish pan, pour the mixture and garnish. Keep in the fridge for at least 6 hours or overnight.
Step 6: Before serving, give the salad a quick stir. Enjoy!
Notes
Because of the extra punch of flavour, I prefer to use Mayonnaise instead of Miracle Whip. But use whatever you desire to depend on your preference.
