Egg-Free Amish Pasta Salad recipe
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- 1 (16 ounce) package large shell pasta 1 (10 ounce) package frozen peas, thawed 4 stalks celery, chopped 2 medium (4-1/8\" long)s green onions, chopped 1 cup mayonnaise (such as Duke's®) 3 tablespoons prepared yellow mustard 2 tablespoons white sugar 2 teaspoons white vinegar 1 teaspoon celery seed 1 teaspoon salt 1 teaspoon ground black pepper
Nutrition Info
- 298.4 caloriescarbohydrate: 34.1 gcholesterol: 7 mgfat: 15.7 gfiber: 2.7 gprotein: 6.7 gsaturatedFat: 2.4 gservingSize: -sodium: 381.5 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Egg-Free Amish Pasta Salad
Directions
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Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside to cool.
Stir peas, celery, and green onions together in a large bowl. Whisk mayonnaise, mustard, sugar, vinegar, celery seed, salt, and pepper together in a separate bowl, until sugar dissolves. Pour over vegetables and stir in cooled pasta until thoroughly coated with dressing.
Cover and refrigerate at least 2 hours before serving.