|Image used from the Internet . . . but it looks|
pretty close to what my salad looks like!
I met Melba about 15 years ago.
We ended up teaching 3rd grade Sunday School together, with another friend of ours, Judy. We three taught together nearly 10 years!
There is nobody like Melba!
She's a mover and a shaker and if you need something done -- just ask Melba!
She'll grab the bull by the horns and do her job . . .and maybe your job too!
Melba is also a good cook!
One day she told me about this pasta salad.
You're not going to believe it when you read the ingredients.
But I'm telling you -- any time that I serve it, I'm always asked for the recipe.
I don't know what it is about this salad, but it's a hit!
It's called Rainbow Pasta Salad.
But really, I ought to call it "Melba's Pasta Salad!"
Rainbow Pasta Salad
1 bag Rainbow Pasta, cooked according to directions
2 carrots, cleaned and shredded or chopped
1 red bell pepper, chopped
1 purple onion, chopped
1 small can sliced black olives, drained (if you like black olives! Completely optional!)
1 can Eagle Brand Condensed Milk (not evaporated -- but condensed)
1 cup mayonnaise
1 cup vinegar
3/4 cup sugar
1 tsp. salt
1 tsp. pepper
Place drained pasta in a large bowl. Add the veggies.
In a smaller bowl mix the condensed milk, mayonnaise, vinegar, sugar, salt and pepper together and whisk until well combined.
Pour over the pasta and veggies and toss to coat.
Refrigerate 8 hours or until ready to serve