Pea Salad Ii

Name: Pea Salad Ii
Ingredients: 1 cup macaroni; 3 eggs; 1/4 cup Ranch-style salad dressing; 1 teaspoon white sugar; 2 teaspoons white wine vinegar; salt to taste; 1/4 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

12 ingredients

4 steps

Ingredients

1 cup macaroni
3 eggs
1/4 cup Ranch-style salad dressing
1 teaspoon white sugar
2 teaspoons white wine vinegar
salt to taste
1/4 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

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.