1 lb. pasta
1 lg. bell pepper (chopped fine)
1 med. onion, chopped
4 shredded carrots
1 can Eagle Brand milk
1 c. vinegar
1 c. sugar
2 c. mayonnaise
1 tsp. salt
1/4 tsp. pepper

Cook pasta, drain and cool. Bring to boil sugar and vinegar. Combine milk, sugar, vinegar, mayonnaise, salt and pepper. Add vegetables to the above and mix well. Chill.