If you want a salad that is hearty, pretty and easy to make, do try today’s Pasta Salad. Try its cousin, the Carrot Ambrosia, also.
The recipe is shared with us by Ginnie Lynn Mungo of Rich Hill Baptist Church in Lancaster. The church is in Moriah Association and is currently being served by an interim pastor. Ginnie Lynn has been a member of the church 50 years or so, and for about 40 years of that was the teacher of the 2- and 3-year-old Sunday school class.
She got the recipe from her sister in Myrtle Beach many years ago. The recipe makes a large amount and is especially useful for large family gatherings or for take-along foods for covered dish suppers.
It was a bit too sweet for my personal taste, but others who tried it said it had the right amount of sweetness. You can adjust the sugar if you need to.
The second recipe is so simple it scarcely needs a recipe. Both these are easy to make, and should be made the day before serving – which means just in time for … Sunday Dinner.
Pasta Salad
2 8-ounce boxes curly pasta
1 green bell pepper, chopped
1 onion, chopped
2 carrots, grated
1 14-ounce can sweetened condensed milk
1 cup sugar
1 cup vinegar
1 cup mayonnaise
Combine the condensed milk, sugar, vinegar and mayonnaise. Stir into the vegetable mixture and mix well. Refrigerate. Serves about 12.
Carrot Ambrosia
No. 1 ½-can pineapple chunks (1½ cups)
½ pound carrots, grated (using large hole on grater)
½ cup or more shredded coconut
Cut pineapple chunks into smaller pieces. Combine with carrots and coconut. Serves 4-6.