American Pasta Salad

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.

Cooking Time: 10 min

Ingredients

• 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

Instructions

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.