Tri-Colored Pasta Salad

• 1 pound Tri-colored Pasta
• 3 Large Carrots, Diced
• 1 Green Pepper, Diced
• 1 Onion, Diced
• Salt And Pepper, to taste
• FOR THE DRESSING:
• 1/4 cups Apple Cider Vinegar
• 1/2 cups White Sugar
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 2 cups Miracle Whip

1. Bring water to boil in a large pot. Cook pasta until almost al dente. Drain and run under cold water to chill.
2. Meanwhile in a large bowl, combine apple cider vinegar, sugar, sweetened condensed milk, and Miracle Whip.
3. Add cooked pasta, carrots, green peppers, and diced onion to the dressing. Salt and pepper to taste. Stir to combine and chill for several hours or overnight.
4. Notes:
5. This recipe does best with Miracle Whip and not mayonnaise. Mayonnaise will start to fall apart and become watery as it sits with the salad.
6. Also note that many popular tri-colored pasta comes in only a 12-ounce box. The recipe needs 16 ounces. If you are unable to find a large enough box of tri-colored pasta, you may use any kind of pasta for this salad.

tri, carrots, green pepper, onion, salt, dressing, ubc, white sugar, milk, miracle whip

Taken from tastykitchen.com/recipes/salads/tri-colored-pasta-salad-3/ (may not work)