Pea Salad II

SUBMITTED BY: Amanda Wehling

"This is a colorful and creamy pasta salad with sweet peas and pickles."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

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INGREDIENTS

1 cup macaroni
3 eggs
1/4 cup Ranch-style salad dressing
1 teaspoon white sugar
2 teaspoons white wine vinegar
salt to taste
1/4 teaspoon ground black pepper
2 cups frozen green peas, thawed
3 green onions, chopped
2 medium sweet pickles, chopped
2 stalks celery, chopped
1 cup shredded Cheddar cheese

READ REVIEWS (12)

DIRECTIONS

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Whisk together the salad dressing, sugar, vinegar, salt and pepper.
In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 14, 2003 by Caren

I have made this recipe many times. I am not a cheese fan, so I eliminate the cheese and I add dill to it. GREAT quick and easy salad to have for a quick bite or to take to carry in's

11 users found this review helpful

Reviewed on Apr. 10, 2005 by mn78

Oh my, so good and easy! My husband loved this and proclaimed it to be his favorite pasta salad. I ran out of ranch dressing (I doubled the pasta) and mixed miracle whip, white vinegar and sugar as a dressing stretch. Used pickle relish as a sub for the cut up pickles and no celery. Will make again with celery and maybe red onion. Thanks Amanda

8 users found this review helpful