Cheddar Pasta Toss
This is from the Southern Living 5 Star Recipe Collection cookbooks. My mom has them and this is my favorite recipe out of the collection. It's so pretty for a luncheon or even a picnic -- sometimes I eat it for lunch. The presentation is so pretty with the tri-color rotini but sometime I just use whatever pasta I have on hand. I also double the dressing because I like a lot. The whole recipe also doubles very easily! Also for the ham I use lunch meat ham or the John Morrell's cubed ham. Enjoy! Chill time not included in cook time.
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READY IN: 15hrs 20mins
SERVES: 6-8
YIELD: 1 bowl of pasta salad
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 0.5(10 ounce) package frozen green peas
- 1
- 1
- 1⁄2cup chopped celery
- 1⁄2
- 3
- 1⁄4cup mayonnaise
- 2tablespoons mayonnaise
- 2tablespoons red wine vinegar
- 1tablespoon olive oil
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon dried oregano
- 1
- 1
- 1(4 ounce) jar pimentos
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DIRECTIONS
- Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
- Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
- Combine pasta/peas with the next five ingredients. Toss gently to combine.
- In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
- Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
- Cover and refrigerate at least 2 hours before serving. Overnight is best.
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