Sweet and Sour Pasta Salad
You will be surprised by how different and delicious this pasta salad is! The dressing is made of condensed milk and vinegar.
Ingredients
Serves: 10
- 500g spiral pasta
- 4 carrots, grated
- 1 green capsicum, chopped
- 1 onion, diced
- 1 cup (250ml) distilled white vinegar
- 1 cup (125g) white sugar
- 1 (400g) tin sweetened condensed milk
- 2 cups mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
Preparation:10min ›
Cook:10min ›
Extra time:4hours chilling ›
Ready in:4hours20min
- 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.
- In large bowl, combine pasta, carrot, green capsicum 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.
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Reviews and Ratings
Global Ratings:
(120)
Reviews in English (106)
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!!! - 29 Jul 2007 (Review from Allrecipes USA and Canada)
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. - 26 May 2008 (Review from Allrecipes USA and Canada)
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. - 05 Dec 2007 (Review from Allrecipes USA and Canada)