The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

However, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes.  These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta.  This combination is perfect for any celebration including Easter which will be here before you know it.

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.

Now set the vegetables to the side and mix up your dressing.  In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

Drain your pasta and rinse it in cold water.  Now you can mix everything together in a large bowl.

Refrigerate for at least 3 hours before you serve to let the flavors mix together.