Recipe: Pasta Salad Italiano with Parmesan Dressing (Carnation, 1980's)

PASTA SALAD ITALIANO

"An array of vegetables provides a rainbow of color."

4 cups cooked, drained, rinsed spiral pasta
1/2 cup sliced, quartered zucchini
1/2 cup shredded carrot
1/2 cup (one 2.2 ounce can) sliced ripe olives
1/2 cup (2 ounces) coarsely chopped pepperoni
1/3 cup sliced green onions
FOR THE DRESSING:
2 tablespoons cider vinegar
3/4 cup undiluted Carnation Evaporated Milk
3/4 cup mayonnaise
1/3 cup grated Parmesan cheese

Place pasta, zucchini, carrot, olives, pepperoni, and green onions in large bowl.

Stir vinegar into evaporated milk until thickened. Blend in mayonnaise and Parmesan cheese. Pour over pasta mixture; stir carefully until coated. Chill.

Makes 7 cups
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985