If you can plan ahead, I definitely recommend making it at least 4 hours before serving to get the best flavor and allow the dressing to thicken. The flavors mingle and soak into the pasta. This pasta is great right after making it but it’s incredible if you make it the night before. Cover and refrigerate until ready to serve. Add the pasta to the dressing and mix well. They are both shelf stable milk products that have been heated up to remove 60 of their water content. Once the pasta is cooked, rinse under cold water and drain well. Mix in the diced bell pepper, onion and shredded carrot. Add onion, peppers, and celery and mix thoroughly. In a large bowl whisk together mayonnaise, sweetened condensed milk, sugar, and vinegar. Drain and rinse with cold water set aside. In a large mixing bowl, whisk the mayo, sweetened condensed milk, vinegar and sugar. Cook pasta according to package directions for al dente pasta. While the pasta is cooking, mix up the dressing. It will soak up the dressing and soften up as it sits in the refrigerator so this keeps it from getting soggy. I like to cook it a minute less than the package directions.
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