Gram's Pasta Salad
From Margaret Birmingham
2½ Tablespoons Kosher salt, divided
1 pound elbow pasta, uncooked
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1½ cups cabbage, chopped
½ cup green bell pepper, chopped
½ cup radishes, chopped
1½ cups light mayonnaise
3 Tablespoons white vinegar
⅓ cup Splenda granulated no-calorie sweetener
¾ teaspoon freshly ground black pepper
Bring water to a boil in a large pot, and then add 2 tablespoons of the salt and the pasta, and cook per package instructions. Drain and rinse under cold water. Drain thoroughly and transfer to a large bowl.
Add all the vegetables to the pasta and toss to combine evenly.
In a small bowl, add the mayonnaise, vinegar, Splenda, the remaining 1/2 tablespoon of the salt, and the pepper, and mix until thoroughly combined and smooth. Add to pasta mixture, and stir to coat evenly.
Refrigerate at least 1 hour before serving.
Makes 16 servings.
Note: This recipe originally used regular mayonnaise and white sugar, but we changed to light mayonnaise and Splenda to cut out 4 points per serving.