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Pea Salad II Recipe

Recipe by: 106a802496d678ba

"This is a colorful and creamy pasta salad with sweet peas and pickles."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In1 h 40 m
  • 1In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • 2Place 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.
  • 3Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  • 4In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.
Ingredients
  • 7 servings
  • 240 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    240
    12%
  • Fat:
    12.4
    19%
  • Carbs:
    20.8
    7%
  • Protein:
    11.3
    23%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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