Salads |
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Grandma Lu’s Pasta Salad - 2020
Recipe courtesy of Kathryn Bergen
INGREDIENTS
PREPARATION
In a large bowl whisk together one can (12 oz) evaporated milk, miracle whip, apple cider vinegar, sugar, celery seed, salt and pepper. Stir in shell pasta, cucumber, tomato, eggs, and onion. Refrigerate at least 4 hours or overnight for best flavor. The noodles will soak up the liquid overnight so stir in 1/2 can (6 oz) evaporated milk before serving.
This is Grandma Lu Bergen’s famous pasta salad recipe. She taught Kathryn how to make it before Kathryn and Spencer’s engagement party on October 31, 2015. Grandma Lu originally learned how to make this pasta salad from her mom. Make it for your next cookout — you won’t regret it!
- 1 1/2 Cans (18 oz) Evaporated Milk, separated
- 2 Cups Miracle Whip
- 1/4 Cup Apple Cider Vinegar
- 1/3 Cup Sugar
- 1 1/2 teaspoon Celery Seed
- 1 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Pound Small Shell Pasta, cooked and cooled
- 1 Cup Cucumber, peeled and diced
- 1 medium Tomato, diced
- 3 hard boiled eggs, cut in half lengthwise and sliced thin
- 1 Tablespoon onion, minced
PREPARATION
In a large bowl whisk together one can (12 oz) evaporated milk, miracle whip, apple cider vinegar, sugar, celery seed, salt and pepper. Stir in shell pasta, cucumber, tomato, eggs, and onion. Refrigerate at least 4 hours or overnight for best flavor. The noodles will soak up the liquid overnight so stir in 1/2 can (6 oz) evaporated milk before serving.
This is Grandma Lu Bergen’s famous pasta salad recipe. She taught Kathryn how to make it before Kathryn and Spencer’s engagement party on October 31, 2015. Grandma Lu originally learned how to make this pasta salad from her mom. Make it for your next cookout — you won’t regret it!
