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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made this up for the Crazee Contest, and hope you enjoy it as much as I do! Make it to your taste, leave out what you don't want and feel free to add what you do want! In other words, go a little crazee! Ingredients:
1 cup small uncooked shell pasta |
3/4 cup frozen sweet peas (or fresh) |
1/2 cup red bell pepper, finely chopped |
1/3 cup red onion, diced fine (or other sweet onion) |
1/3 cup shredded cheddar cheese (or cubed) |
1/4 cup parmesan cheese, grated |
1/4 cup chopped cucumber |
1/4 cup finely diced celery |
1/4 cup black olive tapenade |
1 -2 hard-cooked egg, peeled and chopped |
1 tablespoon diced pimento (opional) |
fresh flat leaf parsley, garnish (optional) |
3/4 cup mayonnaise |
2 tablespoons prepared ranch salad dressing |
1 green onion, sliced thin (scallion) |
1/4 teaspoon celery salt |
1/4 teaspoon garlic powder |
1/8 cup fresh flat leaf parsley, chopped (or1/4 teaspoon dried parsley flakes) |
1/4 teaspoon pepper |
1/4 teaspoon prepared mustard |
1 pinch ground cayenne pepper |
1 -2 tablespoon pickle relish (sweet or dill-your preference-i used a little of both) |
1/2 teaspoon sugar (optional, only if you like your salad a little sweet!) |
1 tablespoon chopped fresh dill leaves (optional-may use to garnish) |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water.
2. In a large bowl, combine the pasta, peas, bell pepper, onion, cheeses, cucumber, celery, olive tapanade, chopped egg and pimientos.
3. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Adjust seasoning to taste.
4. Garnish with chopped parsley and chopped dill, if desired.
5. Serve immediately or chill, covered in the refrigerator until serving. Enjoy!
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