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Gram's Pasta Salad

From Margaret Birmingham

  • 1 gallon water
  • 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.