Fabulously Adaptable Pasta Salad

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   The great thing about this recipe is its adaptability - you can change the quantity of ingredients to fit any need, large or small!

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   First, get those eggs and pasta cooking! Once the pasta is ready (I used macaroni), drain it and run cold water over it until it's cool. Put it in a bowl and glop in some mayonnaise. I started with about half a cup. Drizzle in some ranch, too, for extra flavor. Stir until the macaroni is coated the way you like it. Add seasonings (salt, pepper, and onion powder) to taste.

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   Next, toss in a couple cups of cheese and stir it together. Cheddar provides a nice contrasting color.

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   Now for the frozen peas. This'll give it some nice color, too. I probably used around 2 cups.

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   And the best part (in my opinion) is the eggs. Cool them off well under running water before adding them. Chop them up and mix them in.

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   Okay, now your pasta salad is ready to go. Or, better yet, let it sit all day so the flavors can soak into the pasta. Just be sure to add a little more mayo and ranch before you serve it. The pasta will absorb a lot of moisture.

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   Enjoy!

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   Variations:

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   -Fun colored/shaped pasta

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    -Cherry/Grape tomatoes

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    -Cubed ham

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    -Midget pickles

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    -Sliced mozzarella snack sticks

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    -Olives

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    -Slices of peppers (red, yellow, green, etc.)

* Per serving · 4 servings · Values may vary.