green pea and pasta salad

Name: Green Pea and Pasta Salad
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 bag(s) (10-12 oz) frozen green peas; 1 1/2 cup(s) cooked small shell pasta, cooled; 1/3 cup(s) crisp crumbled bacon; 1/3 cup(s) finely diced red onion; 4 ounce(s) sharp cheddar cheese, cut in very small cubes; 2 - chopped hard boiled eggs (optional); ## DRESSING; 1/2 cup(s) mayonnaise; 1 tablespoon(s) dijon mustard; 2 teaspoon(s) sugar; 1/2 teaspoon(s) sea salt (or to taste); 1/4 teaspoon(s) fresh ground black pepper; 1/2 teaspoon(s) paprika (optional)

52 Pinches 6 Photos

Susan Feliciano

Oak Ridge, TN

Updated on May 25, 2015

I started adding pasta to pea salad mainly to stretch the recipe when taking it to picnics. But it turned out to be a hit, and now it's how I usually do it. Feel free to adjust the quantity of mayonnaise and mustard to get the consistency you like. I think it's different every time I make it. I use regular Duke's mayonnaise, if not homemade. I used to use Miracle Whip, which is also great in this recipe.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

1 bag (10-12 oz) frozen green peas
1 1/2 cups cooked small shell pasta, cooled
1/3 cup crisp crumbled bacon
1/3 cup finely diced red onion
4 ounces sharp cheddar cheese, cut in very small cubes
2 - chopped hard boiled eggs (optional)
DRESSING
1/2 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons sugar
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon fresh ground black pepper
1/2 teaspoon paprika (optional)

How To Make green pea and pasta salad

Step 1

Rinse, drain, and thaw peas in a colander. While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.

Step 2

Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
Step 3

Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
Step 4

We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.
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