The first time I made this recipe, I halved all the "sweet" ingredients and the vinegar. (apple cider instead of white) I let it sit after several hours, it was still reeeeally sweet. My initial thought was to throw it away, but I didn't. A couple of days later, I tasted it again, needed something still, so I gave it a shot of mustard----I liked the addition. The couple of days really meshed the flavors and we ended up with a keeper recipe. With the hot weather now, it's a great cool side dish for any kind of smoked meat, BBQ, roast chicken.... Play with the proportions---the condensed milk ads a unique flavor--we're all sold on it over here! Use more mayo if the pasta absorbs too much of the dressing ingredients.
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