SWEET CONFETTI PEPPER PASTA SALAD

1 lb. elbow macaroni, cooked to package directions

4 bell peppers, chopped (1 red, 1 orange, 1 yellow, 1 green – about 4 cups total)

1 small red onion, chopped (about 1 cup)

1 large carrot, shredded

1 cup frozen peas, thawed

1, 14 oz. can sweetened condensed milk

2 cups Hellmann’s Light mayonnaise

½ cup sugar

½ cup cider vinegar

1 tsp. salt

1 tsp. black pepper

Combine the macaroni, peppers, onion, carrots, and peas in a large bowl.

Whisk the condensed milk, mayo, sugar, cider vinegar, salt and pepper together in another bowl. Toss with the noodles and veggies until everything is well coated.

Cover and refrigerate overnight.

Salad

Vegetarian

Brunch