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Fabulously Adaptable Pasta Salad

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

You can do just about anything with this basic pasta salad! Make it ahead of time and enjoy it on a hot, muggy summer night when cooking is the last thing you want to do.

Ingredients

  • Hard Boiled Eggs (depending On How Much Eggs You Want In Your Salad)
  • 1 package Pasta (I Used Macaroni)
  • 1 cup Mayonnaise (Or To Taste)
  • 2 dashes Or More Of Ranch Dressing
  • 2 cups Or More Grated Cheddar Cheese
  • 2 cups Or More Frozen Peas
  • Salt
  • Pepper
  • Onion Powder

Preparation

The great thing about this recipe is its adaptability – you can change the quantity of ingredients to fit any need, large or small!

First, get those eggs and pasta cooking! Once the pasta is ready (I used macaroni), drain it and run cold water over it until it’s cool. Put it in a bowl and glop in some mayonnaise. I started with about half a cup. Drizzle in some ranch, too, for extra flavor. Stir until the macaroni is coated the way you like it. Add seasonings (salt, pepper, and onion powder) to taste.

Next, toss in a couple cups of cheese and stir it together. Cheddar provides a nice contrasting color.

Now for the frozen peas. This’ll give it some nice color, too. I probably used around 2 cups.

And the best part (in my opinion) is the eggs. Cool them off well under running water before adding them. Chop them up and mix them in.

Okay, now your pasta salad is ready to go. Or, better yet, let it sit all day so the flavors can soak into the pasta. Just be sure to add a little more mayo and ranch before you serve it. The pasta will absorb a lot of moisture.

Enjoy!

Variations:

-Fun colored/shaped pasta
-Cherry/Grape tomatoes
-Cubed ham
-Midget pickles
-Sliced mozzarella snack sticks
-Olives
-Slices of peppers (red, yellow, green, etc.)

4 Comments

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cicadagirl on 5.27.2010

I just spent about 15 minutes searching through pasta salad recipes on this site…and this one is pretty much exactly what I was hoping to find! Thank you for posting!

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shelden on 9.3.2009

I made a big bowl of this pasta salad and my husband loved it. I added celery, zucchini, red bell pepper and half a dozen eggs for nearly a pound of macaroni. Thanks again, sweetcherry!

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blairmw07 on 9.2.2009

This recipe is super tasty! I added some of the suggested variations: ham, baby dill pickles, and black olives. I made plenty to take to work for the whole week! Thanks for the recipe!

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shelden on 8.30.2009

Thanks for the inspiration. I’ve got some macaroni I need to use up, and plenty of zucchini and green peppers from the garden. I think I’ll throw in some halved cherry tomatoes, too. Yum!

4 Reviews

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postcardgirl on 8.15.2010

Delish! Needed a quick & easy recipe to take to the Quarterback Club picnic today (thanks for the advanced notice, my dear 11th grader!). Thanks for the good recipe!

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Naomi S. on 8.9.2010

Quick & good tasting. I can’t get my husband to eat peas for anything, so I just added tomatoes & olives. Perfect for a last minute picnic dish.

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cicadagirl on 6.10.2010

Perfectly perfect! I definitely adapted it, though, which is part of why I like this recipe so much. It’s a great base recipe that will stretch to accommodate whatever’s in your fridge at the moment, ha.

I used whole wheat rotini instead of macaroni…it’s what I had in the pantry! I added diced roasted red and yellow peppers and subbed cubed tofu for the hard-boiled egg.

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amandalt on 5.17.2010

Yum! I love things like this that can be made ahead & stuck in the fridge for later.

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