Spring Pasta Salad

A local grocery store makes this colorful pasta salad.  My mom found the recipe online but it didn't taste quite like what you can buy from her store so she changed it up to make the flavor right and served it this past weekend.  It's sweet, tangy and gets some crunch from the veggies.  Try this for your next potluck! 

Spring Pasta Salad                                                                         Printable Recipe

10 ounces dry shell shaped pasta*  (GF works too)

1-1/2 cup mayonnaise

1/4 plus 1/3 cup sugar

3-1/2 Tablespoons white vinegar (may need more to taste)

2 cups peeled and thinly sliced cucumber**

1 cup chopped green bell pepper

1/4 cup diced sweet yellow onion

1 cup peeled and thinly sliced carrots
1 cup chopped celery***

Cook your pasta, rinse with cold water, and drain well. 

In medium bowl mix together the mayo, sugar, and vinegar. You may find you need more vinegar for bite but wait until the veggies and pasta are mixed in before you determine that.

Gather your vegetables. You can use baby carrots since they are already peeled or use carrot chips chopped up as I did here.  If you like red onion use it, other colored peppers - that is fine too.  Use more or less of your favorites.  It's your salad!

Dump the veggies into the dressing.

 Mix well.

Dump pasta in and mix well. Take a taste, if it needs vinegar you can drizzle in up to 1/2 Tablespoon, stir and taste again.

Place in fridge to chill.  If you find that the pasta soaks up the dressing too much and you want it more creamy you can add a little bit of milk.

* I used fusilli pasta.
** I use 1 cup chopped cucumber.
*** I omitted the celery.

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