A local favorite
Whisk 1? cups milk, 1 cup mayo, sugar, ? t salt, and 2 t pepper in bowl. Cook pasta. Drain pasta and return to pot. Add vinegar and toss until absorbed. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely. Add carrot, celery, remaining milk, and remaining mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 935 | ||
Calories from Fat: 391 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 35mg | 11 % | |
Sodium 40976.8mg | 1413 % | |
Potassium 395.5mg | 10 % | |
Total Carbohydrate 124.5g | 37 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 123.6g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 935
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