Fabulously Adaptable Pasta Salad

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.)