Bow-Tie Pasta Salad
This refreshing bow-tie pasta salad is perfect to enjoy during the summer. You can add whatever vegetables you like! Very versatile and keeps well.
Servings: 8 servings
Ingredients
- 3 cups bow-tie pasta uncooked
- 3 eggs boiled, peeled and chopped
- 1 (10 ouncbox cherry tomatoes or about 20 tomatoes sliced in half
- 4 or 5 radishes sliced
- 1 small cucumber peeled and chopped
- 1 cup chopped green onions
- 1 small green pepper chopped
- 1 cup shredded cheese I use cheddar, can use what you like
- 1 cup fresh or frozen sweet peas uncooked (can cook if you want)
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1 teaspoon dried basil or 1 tablespoon fresh basil chopped
- 2 tablespoons white granulated sugar
- 2 tablespoons white vinegar
- 1/2 cup mayonnaise or Miracle Whip
Instructions
- Cook pasta according to package directions to al dente and drain well. Combine pasta, eggs, cherry tomatoes, radishes, cucumber, green onions, green pepper, cheese and peas.
- Toss well with spoon. Sprinkle on celery seeds, salt, basil, sugar and vinegar. Add mayonnaise and mix all ingredients well with spoon. Refrigerate at least 3 or 4 hours to let flavors marry. Makes 8 to 10 servings. This keeps well in the refrigerator and recipe could be cut in half.