Ingredients for Angela's Pasta Salad
- 1 pound Elbow Macaroni
- Monterey Jack Cheese
- Green Onions
- Dill Pickles
- Black Olives
- Frozen Peas
- 1/2 cup Mayonnaise
- 1 packet Italian Salad Dressing Mix
- 1 cup chopped cherry tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 cup crumbled feta cheese
- salt, to taste
- pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Angela's Pasta Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
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!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
27g
Carbs
15g
