Wednesday, October 8, 2008

Pasta Salad with "Crunchies"


16 oz. pasta, cooked, drained & rinsed
About 3 cups chopped, assorted veggies (bell peppers, onion, carrots, cauliflower, broccoli, etc.)

For the sauce:

1 can (14 oz.) non-fat sweetened condensed milk
2 c. fat-free mayo
1/2 c. Splenda (or sugar)
1/4 c. vinegar

Mix sauce ingredients together and add to pasta & veggies. Mix well. Refrigerate.

For the Crunchies on top:

*Can double the recipe and freeze extras for later*

1 pkg. crushed Ramen noodles (throw out the seasoning packet)
1/2 c. sunflower seeds
1/2 c. slivered almonds
1/4 c. butter (don't need to double this if making a double batch)

Preheat oven to 300 - 350 degrees. Put butter on a jelly roll pan and put in oven to melt. Once melted, add other ingredients. Bake for 15 minutes, watching and stirrign every 5 minutes or so, until toasted.

Store in a jar in the freezer.

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