Recipe swap helps preserve Sweet Pasta Salad

Rife with tales from the hidden underbelly of the elite restaurant scene, “Truffle Boy” chronicles Ian Purkayastha’s high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelinstarred clients. n the South, church or community dinners are where everyone likes to bring something a little “different” and, of course, people enjoy it when someone wants their recipe.

One of my favorite specialty-type food gatherings is the salad supper. I remember a year or so ago when my friend, the late Betty Lawler, asked if I had tasted her new pasta salad. When she learned that I had not, she insisted on getting me a sample of it to try. I had expected a savory, Italian herb-based pasta salad, so my taste buds were in for a big surprise. This was a “sweet” pasta salad, and it was delicious.

Recently, one of my daughters said she was so disappointed that she had not asked “Miss Betty” for the recipe for her sweet pasta salad. She was thrilled when I told her I thought I might have it.

My daughters had given me a birthday party last year, and had asked that instead of bringing gifts, those attending bring one of their favorite recipes. You can imagine which one Betty brought. I am not sure about the origin of this recipe, but I am certainly glad my friend shared it with our family.

I must admit that when I noticed that the recipe calls for a can of sweetened condensed milk, I was a little concerned.

In a large pot, cook the macaroni until tender (about 8 minutes). Drain and rinse. In a large bowl, stir together the carrots, onions, bell peppers and celery. In another bowl, combine sweetened condensed milk, mayonnaise, sugar, vinegar, salt and black pepper. Mix well. Add macaroni and toss gently. Cover and refrigerate for about 8 hours. However, the addition of a pint of mayonnaise helps cut the sweetness a little. Keep in mind that this makes a lot of salad. However, leftovers are good for several days.

For a very easy savory

Cook macaroni according to package directions and drain well. Combine remaining ingredients with the macaroni and mix well. Good served hot or at room temperature. I even like it cold. pasta salad, you might like the Simple Macaroni Salad, which I have made for years.