- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
- Serving: 4-6
Spring Salad can be served anytime you want something creamy and delicious.
- 1 pound shell shaped pasta, cooked, drained and cooled
- 1 green pepper, diced fine
- 3 cups carrots, grated
- Dressing: 1 can Eagle brand milk
- 2 cups mayonaise
- 2/3 cup sugar
- 2/3 cup vinegar
- Add green pepper and carrots to the cooled pasta. Set aside.
- Mix together milk, mayonaise, sugar and vinegar. Pour dressing over pasta and mix well.