Gram's Pasta Salad
From Margaret Birmingham
- 1 pound uncooked elbow pasta, cooked per package directions
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1½ cups chopped cabbage
- ½ cup chopped green bell pepper
- ½ cup chopped radish
- 1½ cups light mayonnaise
- 3 tablespoons white vinegar
- ⅓ cup Splenda No Calorie Granulated Sweetener
- ½ tablespoon kosher salt
- ¾ teaspoon black pepper
Drain and rinse pasta under cold water. Drain thoroughly and transfer to a large bowl.
Add all the vegetables to the pasta and toss to combine evenly.
In a small bowl, add the mayonnaise, vinegar, Splenda, salt, and the pepper, and mix until thoroughly combined and smooth. Add to pasta mixture, and stir to coat evenly.
Refrigerate at least 1 hour before serving.
Note: This recipe originally used regular mayonnaise and white sugar, but we changed to light mayonnaise and Splenda to cut out 4 points per serving.