This is the easiest, kid-friendliest salad you will ever make. Because my children are not sandwich eaters, I have to get creative with picnic outings and school lunches for them. This salad frequents our picnic basket and lunch boxes. And (of course) I have tweaked a few ingredients to make it just a bit more hearty than the original recipe. Enjoy!
Classic Creamy Pasta Salad
A lighter version of macaroni salad with all the flavor!
- 8 oz. Bow Tie or Macaroni Pasta
- 2 Cups Frozen peas
- 1 Stalk Celery (2/3 Cup), diced
- 3/4 Cup Sharp Cheddar Cheese cubed
- 2.5 oz. Canadian Bacon or Ham (1/2 Cup), cubed
- 2/3 Cup Mayonnaise Classic
- 1/3 Cup Greek Yogurt
- 1/4 Cup Milk 2% Milkfat
- 1/4 Cup Dill Pickles chopped fine
- 1/2 Cup Green Onions chopped fine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook pasta until al dente. Rinse, drain well and set aside.
Meanwhile, cut the cheddar into 1/2 inch cubes. Combine them into a large bowl with the peas, celery, and ham.
Mix the dressing ingredients thoroughly.
Add cooked noodles and pour dressing over the pasta. Stir to combine well.
Chill in the refrigerator for 4 hours or over night.
Serve cold and refrigerate left-overs in an air tight container for up to 3 days.
Notes: Be sure to let this salad chill a minimum of 4 hours before serving. If you are short on time, you can set the hot cooked noodles in a bowl of ice water and drain well before serving. This can cut out your chilling time, but it won't have the same flavor as it would if you let it marinate longer.