This recipe will become your go-to for picnics, potlucks and the like. The dressing will continue to thicken as it stands; if you make the salad a day in advance, add water, a tablespoon at a time, before serving to reach the desired consistency.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
In large bowl, combine carrot, onion, vinegar, sugar and salt; let stand for 10 minutes.
Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain; rinse under cold water until chilled. Drain well.
Add pasta, green onions, pimiento peppers, mayonnaise and pepper to carrot mixture; toss to coat. Cover and refrigerate for 1 to 24 hours before serving.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 386 mg
- Sugars 5 g
- Protein 5 g
- Calories 324
- Total fat 19 g
- Potassium 93 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 9
- Folate 38
- Calcium 1
- Vitamin A 17
- Vitamin C 27
