Peas and Pasta Salad (Sunny Anderson) |
|
 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
|
Ingredients:
1 pound cavatappi pasta |
kosher salt and freshly ground black pepper |
1/4 cup finely chopped red onion |
1 (15-ounce) jar salad dressing (recommended: miracle whip) |
1 tablespoon apple cider vinegar |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons sugar |
10 ounces frozen peas, thawed |
1/2 cup shredded sharp cheddar cheese |
6 slices bacon, cooked until crisp and crumbled |
Directions:
1. 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.
2. 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.
|
|