Ingredients for Angela S Pasta Salad
- Elbow Macaroni
- Monterey Jack Cheese
- Green Onions
- Dill Pickles
- Black Olives
- Frozen Peas
- Mayonnaise
- Italian Salad Dressing Mix
How to Make Angela S Pasta Salad
- In a small bowl, whisk together 1/2 cup mayonnaise and 1 packet Italian salad dressing mix until thoroughly combined.
- Cook 1 pound pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- In a large bowl, combine the cooked pasta, 1 cup chopped cherry tomatoes, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, and 1/2 cup crumbled feta cheese.
- Pour the prepared mayonnaise mixture over the pasta and vegetables. Gently toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Add salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This is even better the next day!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
27g
Carbs
15g
