Minnesota Pasta-Pea Salad
From DaleInCO 11 years agoIngredients
- 8 oz cooked medium shell pasta; cooked al dente’, drained and rinsed under cold water shopping list
- 1¼ cups frozen peas; cooked, drained and rinsed under cold water shopping list
- 1 egg, hard boiled and chopped shopping list
- 1/4 cup green onions, sliced; white and light green parts only shopping list
- 1/2 cup celery, chopped shopping list
- 1/2 cup mayonnaise, increase to 3/4 cup if adding a meat option shopping list
- 1/2 cup sour cream, increase to 3/4 cup if adding a meat option shopping list
- 1 cup sharp cheddar cheese, shredded shopping list
- 1/2 teaspoon dried dill weed, use up to 1 teaspoon if desired shopping list
- Dry roasted sunflower seed kernels, salted variety shopping list
- Make it a meal by adding one of the following options when adding the pasta to the mixing bowl: shopping list
- 1 cup cooked chicken, chopped shopping list
- 1 cup cooked ham, cut into small cubes shopping list
- 8 ounce can of albacore tuna that’s packed in water, drained and flaked shopping list
- 8 ounce package of imitation crab meat, the ready-to-eat variety shopping list
How to make it
- In a large bowl, blend the mayonnaise and the sour cream together. Stir the celery, chopped egg, onion and dill weed into the mayonnaise/sour cream mixture. Fold the cooked pasta into the bowl, followed by folding in any meat option. Fold in the cheese and then gently fold in the cooked peas. Cover and chill for at least 1 hour or up to 4 hours before serving. After 4 hours you may need to add more mayonnaise/sour cream mixture. Top each serving with 2 teaspoons of sunflower kernels.
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