Sweet confetti pepper pasta salad

Thu, 05/28/2020 - 6:00pm

The weather is getting nicer and the season of backyard barbecues is upon us.

Whether you are having a cookout with your quarantine pals (most likely your family) or you are attending a social distance cookout with friends, we can keep one tradition in place — great food.

This pasta salad is based on an old school recipe with a few new twists. The dressing uses a can of sweetened condensed milk! Yep, you heard me and, if you make it, you will never look back. Definitely make it a day in advance as the flavors meld and the texture becomes silky.

And when everyone asks for the recipe — and they will — make sure to send them to Dish off the Block!

Sweet confetti pepper pasta salad

1 lb. elbow macaroni, cooked to package directions

4 bell peppers, chopped (1 red, 1 orange, 1 yellow, 1 green – about 4 cups total)

1 small red onion, chopped (about 1 cup)

1 large carrot, shredded

1 cup frozen peas, thawed

14 oz. can sweetened condensed milk

2 cups Hellmann’s Light mayonnaise

1/2 cup sugar

1/2 cup cider vinegar

1 tsp. salt

1 tsp. black pepper

Combine the macaroni, peppers, onion, carrots, and peas in a large bowl.

Whisk the condensed milk, mayo, sugar, cider vinegar, salt and pepper together in another bowl. Toss with the noodles and veggies until everything is well coated.

Cover and refrigerate overnight.

For more delicious recipes check out Pam’s blog at https://www.dishofftheblock.com and follow Dish off the Block on Facebook and Instagram.