Minnesota Pasta-pea Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
A delicious salad for hot summer days that can be made as a side dish or as a main meal with the addition of the listed meat options. The sunflower kernels add crunch and a light nutty flavor to this refreshing salad. Ingredients:
8 oz cooked medium shell pasta; cooked al dente’, drained and rinsed under cold water |
11/4 cups frozen peas; cooked, drained and rinsed under cold water |
1 egg, hard boiled and chopped |
1/4 cup green onions, sliced; white and light green parts only |
1/2 cup celery, chopped |
1/2 cup mayonnaise, increase to 3/4 cup if adding a meat option |
1/2 cup sour cream, increase to 3/4 cup if adding a meat option |
1 cup sharp cheddar cheese, shredded |
1/2 teaspoon dried dill weed, use up to 1 teaspoon if desired |
dry roasted sunflower seed kernels, salted variety |
make it a meal by adding one of the following options when adding the pasta to the mixing bowl |
1 cup cooked chicken, chopped |
1 cup cooked ham, cut into small cubes |
8 ounce can of albacore tuna that’s packed in water, drained and flaked |
8 ounce package of imitation crab meat, the ready-to-eat variety |
Directions:
1. 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.
|
|