Pea And Cheese Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
• Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Steps:

• 1. Cook fresh of frozen peas, drain and cool. Drain canned peas. In large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion and pimento. Combine mayonnaise or salad dressing, salt, hot pepper sauce and pepper. Add to pea mixture; toss to combine. Cover and refrigerate several hours or overnight. Add noodles of choice might have to adjust mayo to own preference

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

Steps:

• Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
• Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

Steps:

• Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Allow peas to set at room temperature to thaw, about 30 minutes.
• Add remaining ingredients to thawed peas, chill for 2 hours or overnight.
• Serve on lettuce leaves or in wedged tomatoes.