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American Pasta Salad

(1 Votes)
COOK TIME
10 Min

This is ready to eat right away, but if you can store it covered in the refrigerator overnight. Wait 'til you taste it then! Makes a great snack, lunch, or dinner - it's just fine anytime.

What You'll Need:
  • 1 pound pasta (shells or twists)
  • 2 cups mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 6 hard-boiled eggs, peeled and chopped
  • 1 cup diced mozzarella cheese
  • 1 red bell pepper, coarsely chopped
  • 4 or 5 scallion, finely chopped
What To Do:
  1. In a large pot of boiling water, cook pasta until tender. 

  2. Meanwhile, in a large bowl, blend the mayonnaise, Parmesan cheese, vinegar, oregano, thyme, salt, pepper, and garlic powder. 

  3. Drain and rinse pasta and add to the mayonnaise mixture; mix well. 

  4. Add the chopped eggs, mozzarella cheese, red pepper, and scallions Mix just until combined. Serve immediately, or cover and chill for several hours or overnight to blend flavors. 

    Makes 6 to 8 side-dish servings.
Notes

Add some diced salami or pepperoni and the salad becomes a whole meal in itself. For flavor variations, add 1/2 teaspoon dillweed or basil.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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good good good

No onion, no eat it. Good just like it is.

With a little personalization, this was an awesome recipe. I left out the onion and bell peppers, used chipotle flavored mayo and added a half can of Bush's Black Bean Fiesta grillin beans, and Boy Howdy, that was dang good eatin'!

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