Pea Salad Ii Recipe

Name: Pea Salad Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup macaroni, 3 eggs, 1/4 cup Ranch-style salad dressing, 1 teaspoon white sugar, and more.

Yes, Pea Salad Ii falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pea Salad Ii

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