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.