Pea Salad II

Prep Cook Ready Smith's Food & Drug

10 m 30 m In
Center
1 h 40 m 1170 E Gentile St
LAYTON, UT 84040
Recipe By: Amanda Wehling

"This is a colorful and creamy pasta salad with sweet peas and pickles."
Kra Natural
Ingredients Cheese
Shredded Sharp
1 cup macaroni
3 eggs
1/4 teaspoon ground black pepper
2 cups frozen green peas, thawed
Cheddar Cheese
1/4 cup Ranch-style salad dressing 3 green onions, chopped 8 Oz
1 teaspoon white sugar 2 medium sweet pickles, chopped
2 teaspoons white wine vinegar 2 stalks celery, chopped $1.99 for 1 item -
salt to taste 1 cup shredded Cheddar cheese
expires in 4 days
Directions
1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10
to 12 minutes. Remove from hot water, cool, peel and chop.
3 Whisk together the salad dressing, sugar, vinegar, salt and pepper.
4 In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.