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Pea Pasta Salad

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Cade says that the South loves every part of a meal and that sides are just as important as the main dish. And it's true: there's nothing like a big pile of pasta salad next to your fall-off-the-bone ribs to make a meal complete."

List of Ingredients

â—¦  8 ounces dry pasta, such as gemelli
â—¦  1 cup mayonnaise
â—¦  1 teaspoon apple cider vinegar
â—¦  1 teaspoon Dijon mustard
â—¦  1 tablespoon granulated sugar
â—¦  ¼ teaspoon salt
â—¦  â…› teaspoon ground black pepper
â—¦  1 cup frozen peas, defrosted
â—¦  1 cup chopped tomatoes
â—¦  1 cup chopped cucumbers
â—¦  1 green bell pepper, chopped
â—¦  3 hard-boiled eggs, chopped
â—¦  1 cup cheddar cheese cubes
â—¦  4 slices bacon, cooked crisp and crumbled


Recipe

Cook the pasta according to package directions, being sure to not overcook it. Drain well and set aside.

In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in the pasta, peas, tomatoes, cucumbers, bell pepper, eggs, and cheese.

Top with bacon crumbles and serve.
(If you choose to make this salad ahead of time, stir in the cheese and bacon just before serving.)

Serves 8 to 10