This is a wonderfully easy recipe. It's my family's favorite because it has a sweeter sauce.

Jan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.

Nutrition Facts

605.3 calories; 6.6 g protein; 60.4 g carbohydrates; 30 mg cholesterol; 554.8 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2007
This was a 5 star recipe without the 1 cup white sugar just like everyone said. I made this for a catered wedding and it got rave reviews. I added summer sausage olives cubed cheddar cheese and substituted the one green pepper with half of a green and half of a red pepper. The sauce makes enough for 2 lbs instead the one in the recipe (which worked out great since I had a boat load of pasta to make). I loved the tangy sweetness of the dressing. I will definitly be making this salad again!!! Thanks so much for the recipe it's just what I was looking for!!! Read More
(167)

Most helpful critical review

Rating: 1 stars
01/06/2009
Someone said it's the mayo that makes this sweet. No. It's the sugar and the sweetened condensed milk. I did not care for this recipe. Way too sweet and you end up with soup for a dressing. Flavors should be subtle not overwhelming and dressing should be just enough to coat the ingredients with just a dab of the dressing. It shouldn't be dressing with salad. It should be salad with a dressing. Dressing should complement the salad. Read More
(24)
121 Ratings
  • 5 star values: 70
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
07/29/2007
This was a 5 star recipe without the 1 cup white sugar just like everyone said. I made this for a catered wedding and it got rave reviews. I added summer sausage olives cubed cheddar cheese and substituted the one green pepper with half of a green and half of a red pepper. The sauce makes enough for 2 lbs instead the one in the recipe (which worked out great since I had a boat load of pasta to make). I loved the tangy sweetness of the dressing. I will definitly be making this salad again!!! Thanks so much for the recipe it's just what I was looking for!!! Read More
(167)
Rating: 5 stars
05/26/2008
This pasta salad is great as is my grandmom has made it for years but the key is....to make it and then let it sit for 24- 36 hours or it will be to sweet and too thin. Read More
(138)
Rating: 5 stars
12/06/2007
This makes a HUGE bowl of salad that is sure to be a crowd pleaser! Thanks Jan for a quality recipe. I made this last night following others raters advise I did not use the cup of sugar it called for. I'm so glad I didn't use it as the sweetened condensed milk is sweet enough. I also added broccoli and grated sharp cheddar cheese. Refridgerated overnight and had it for lunch today. Very good though very sweet. The dressing was just right not too much not too little not too thick not too thin. My only complaint is that I could have used more broccoli since we love broccoli salad. Update: This made so much that I had my son come by to get a big bowl for his supper. He rated it a 4...said it was too sweet. My hubby rated it a 5. So there you go..it's up to the taste buds. I will make it again though thanks again for the recipe. Read More
(80)
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Rating: 4 stars
03/24/2008
After reading other reviews I omitted the cup of sugar and am glad I did. It would have been WAY too sweet with the sugar. I made half the dressing it was plenty and used fat free sweetened condensed milk and light mayo to reduce the calories. In addition I added two Tble of dijon mustard to balance the sweetness. You can add a lot of veggies to up the nutrient value of this dish. Read More
(65)
Rating: 5 stars
04/08/2007
I have been searching for this recipe! A local grocery store sells a similar salad with the addition of brocolli florets and shredded cheddar. It is quite pricey as well. I tried this recipe and was delighted that it is EXACTLY like the one at the store. I did add the brocolli florets and cheddar and it was wonderful Thank you so much! Read More
(57)
Rating: 4 stars
08/26/2003
I was looking for the sweet-tasting pasta salad like they have at the deli. But this one turned out a little too sweet for me. I adjusted it a little by adding less sugar than the recipe called for and mixing in buttermilk to add some tartness. The buttermilk added a wonderful creaminess and balanced out the sweetness! I would definitely make this again. Read More
(41)
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Rating: 5 stars
09/04/2006
Yum! My family really liked this recipe. Adjust the sugar to your taste. I throw in some leftover chicken to make a cool main dish for dinner or a great lunch. Read More
(30)
Rating: 1 stars
01/06/2009
Someone said it's the mayo that makes this sweet. No. It's the sugar and the sweetened condensed milk. I did not care for this recipe. Way too sweet and you end up with soup for a dressing. Flavors should be subtle not overwhelming and dressing should be just enough to coat the ingredients with just a dab of the dressing. It shouldn't be dressing with salad. It should be salad with a dressing. Dressing should complement the salad. Read More
(24)
Rating: 5 stars
07/13/2003
This is by far the most delicious pasta salad I've ever tasted!! my family and I loved it! It truly is a "keeper"! Read More
(24)