1 1/2c.red and yellow bell pepperschopped (1 of each)
1c.grated carrot
1-2Tbsp.fresh dillor 1 Tbsp. dried
Dressing:
1/4c.vinegarmore if you want a little tarter
1-14oz.can sweetened condensed milk
2c.mayonnaise
1/2c.sugarless, or skip all together
Instructions
Cook the macaroni as directed and drain. Mix sauce ingredients and all other vegetables and dill. Refrigerate 4 to 6 hours. The sauce will be absorbed into the pasta. Garnish with fresh dill sprigs.