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6 servings
Ingredients:
1 cup macaroni3 eggs1/4 cup Ranch-style salad dressing1 teaspoon white sugar2 teaspoons white wine vinegar salt to taste1/4 teaspoon ground black pepper2 cups frozen green peas, thawed3 green onions, chopped2 medium sweet pickles, chopped2 stalks celery, chopped1 cup shredded Cheddar cheese
Instructions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.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.Whisk together the salad dressing, sugar, vinegar, salt and pepper.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.
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