How to Make Pea Salad II - A Step-by-Step Guide

Pea salad is a classic side dish that has been a staple at picnics, potlucks, and barbecues for generations. It's a refreshing and flavorful dish that is always a crowd-pleaser. This particular recipe for Pea Salad II is a modern take on the traditional pea salad, adding some new flavors and textures to make it even more delicious.

This recipe starts with a base of sweet peas, which are mixed with crunchy celery, tangy red onions, and crispy bacon. The combination of these ingredients...

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Ingredients

  • 1 cup macaroni
  • 3 eggs
  • ¼ cup Ranch-style salad dressing
  • 1 teaspoon white sugar
  • 2 teaspoons white wine vinegar
  • salt to taste
  • ¼ teaspoon ground black pepper
  • 2 cups frozen green peas, thawed
  • 3 green onions, chopped
  • 2 medium sweet pickles, chopped
  • 2 stalks celery, chopped
  • 1 cup shredded Cheddar cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 7
  • Yield: 6 to 8 servings

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • 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.
  • Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  • 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.
  • Nutrition

    240 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 99mg
    • Sodium: 305mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 11g
    • Vitamin C: 9mg
    • Calcium: 157mg
    • Iron: 2mg
    • Potassium: 202mg