I'm excited to share my go-to recipe, the Cheddar Pasta Toss. I remember the first time I made this dish with Emily โ she's always had a knack for cooking, and this recipe became an instant favorite. Whether it's for a cozy luncheon or a sunny picnic, it never fails to impress. Let's dive in together!
INGREDIENTS
1 1โ2cups tri-color spiral pasta, uncooked
0.5(10 ounce) package frozen green peas
1cup cooked ham, julienned
1(8 ounce) package cheddar cheese, cubed into small cubes
1โ2cup chopped celery
1โ2cup sliced ripe olives
3green onions, green parts only, chopped
1โ4cup mayonnaise
2tablespoons mayonnaise
2tablespoons red wine vinegar
1tablespoon olive oil
1โ4teaspoon garlic powder
1โ4teaspoon dried oregano
1pinch salt (to taste) (optional)
1pinch ground black pepper (to taste) (optional)
1(4 ounce) jar pimentos
DIRECTIONS
Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
Combine pasta/peas with the next five ingredients. Toss gently to combine.
In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
Cover and refrigerate at least 2 hours before serving. Overnight is best.
Give it a try and let me know how it turns out for you! Cooking is all about experimenting and having fun in the kitchen. Happy cooking!
Sounds delightful Love the combo of ham, peas, and cheddar - perfect for a light and refreshing lunch or picnic ..Thanks for sharing this recipe with Emily's touch! ๏ธ