Gram's Pasta Salad

From Margaret Birmingham

16 Servings

• 1 pound uncooked elbow pasta, cooked per package directions
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1½ cups chopped cabbage
• ½ cup chopped green bell pepper
• ½ cup chopped radish
• 1½ cups light mayonnaise
• 3 tablespoons white vinegar
• ⅓ cup Splenda No Calorie Granulated Sweetener
• ½ tablespoon kosher salt
• ¾ teaspoon black pepper

Drain and rinse pasta 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, 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.

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.

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