Cheddar Macaroni Salad Wpeas Food

PEAS AND PASTA SALAD

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.

CREAMY PEA SALAD WITH BACON

Steps:

• In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley.
• In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.
• Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

PASTA SALAD WITH PEAS

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.

CHEDDAR AND MACARONI SALAD

Steps:

• Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
• Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

PEA AND CHEESE PASTA SALAD

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.

QUICK MACARONI SALAD

Steps:

• Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse in cold water. , In a small bowl, combine the remaining ingredients. Stir in macaroni and peas. Chill until serving.

CHEDDAR-MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain macaroni and rinse with.
• cold water. Drain again.
• In a mixing bowl, combine cooked macaroni, cheese, celery, green bell pepper, peas, and onion. Stir gently to combine.
• For dressing: Mix mayonnaise or salad dressing, sour cream, milk, pickle.
• relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture.
• Cover and chill for 4 to 24 hours. If necessary, stir in a small amount of additional milk.

CHEDDAR MACARONI SALAD W/PEAS

Steps:

• 1. In large bowl , add drained macaroni, eggs, onion, celery, pimentos, cheese pieces and drained peas In seperate small bowl mix well salad dressing, sour cream and milk ..including salt and pepper.
• 2. Pour dressing mixture over macaroni and other ingredients and mix well. Cover bowl and Refrigerate for 4-6 hours .. stir before garnish and serving garnish: egg slices and celery or parsley leaves and few dashes of paprika. Suggestion: for plain macaroni salad leave out peas and cheese ( cook a 1/2 cup of extra shells to make up the difference)
• 3. NOTE: This salad can be made with mayonnaise instead of salad dressing .. adding 1/2 teaspoon of yellow mustard to 1 cup Mayo along with sour cream and milk.

SOUR CREAM CHEDDAR PASTA SALAD

Steps:

• Boil the pasta following the directions on the box.
• Drain the pasta well. Rinse under cold water until the pasta is cool to touch. Leave the pasta draining in the colander.
• In a small bowl mix the sugar and vinegar until the sugar is dissolved. Set aside.
• In large mixing bowl combine the mayonnaise, sour cream and milk mixing well. Add the vinegar and sugar mixture to the large mixing bowl with the mayo mixture. Mix or whisk until well combined.
• Pour the well drain and cold pasta into the mixing bowl with the dressing. Toss with a large spoon until the pasta is evenly coating with the dressing.
• Add the diced vegetables and shredded sharp cheddar cheese to the bowl. Toss until the vegetables and cheese are evenly mixed in with the pasta.
• Salt the salad and mix well.
• Cover and chill in the refrigerator at least 2 hours before serving.
• Makes 8 to 10 servings.

CLASSIC CHEDDAR BACON GREEN PEA SALAD

Steps:

• Place all of the salad ingredients into a medium sized bowl.
• Prepare the dressing by mixing the mayonnaise, sugar and vinegar together until smooth. Adjust to your tastes, and add salt and pepper if desired.
• Stir the dressing into the salad ingredients.
• Cover the bowl and let the salad chill.
• Serve cold.

CREAMY CHEDDAR MACARONI SALAD

Steps:

• In a large pot, boil the elbow macaroni according to package directions. Drain in a colander, then rinse with cold water.
• Blend together the mayo, mustard, sour cream, vinegar, sugar and salt and pepper.
• In a large bowl, combine the noodles and chopped vegetables, then toss with the dressing.
• Let rest in the fridge for at least 30 minutes (1 hour or more is best).
• Serve and enjoy!

HAM AND CHEESE PASTA SALAD

Steps:

• In a large bowl whisk together mayonnaise, lemon juice, salt, and pepper.
• Add in pasta, peas, ham, cheese, and onion and toss well.
• Refrigerate, covered, for 2 hours before serving.

GREEN PEA AND CHEDDAR SALAD

Steps:

• Into a small mixing bowl add mayonnaise, sea salt, and ground black pepper. Stir well to combine. Adjust seasoning to taste.
• Into a large mixing bowl, add the peas and all of the dressing. Toss together until the peas are fully coated.
• Gently stir in the red onions and cheddar cheese.
• Cover the peas and the remaining dressing. Refrigerate for at least 1 hour or overnight.
• Serve chilled.

DUNKLEY'S FAMOUS MACARONI SALAD

Steps:

• Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
• Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
• Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

PERFECT PEA SALAD

Steps:

• In small bowl, combine mayo, sour cream, sugar, vinegar, and salt & pepper. Whisk until combined.
• Place thawed peas in large mixing bowl and add dressing. Stir to coat.
• Add in bacon, cheddar cubes, and scallions. Stir together until thoroughly coated.
• Cover and refrigerate at least 2 hours, then serve chilled.