Foggy Bottom Pasta Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Pasta Salad
  • 1 pound pasta elbows
  • 1 pound sharp cheddar cheese, cut into small cubes
  • 2 cups peas
  • 1½ cups celery, diced
  • 1 bunch scallions, finely chopped (or ½ cup onion, chopped)
  • ¾ cup diced peppers, any color is great, or even a mix
  • ½ cup bacon bits (optional: either turkey or regular bacon work well)
  • Dressing
  • 2 cups mayo (canola mayo is a healthier alternative .. as is Vegenaise if you'd prefer a vegan option)
  • 2 Tbsp cider vinegar
  • 2 Tbsp pure raw honey
  • 1 tsp fine-grain sea salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Cook mac until al dente, drain and rinse with cold water
  2. Chill.
  3. Combine chilled macaroni, celery and green onions, cheese, peas, and red peppers
  4. Mix well.
  5. In a small bowl, whisk together the dressing ingredients.
  6. Add dressing to the pasta salad
  7. Mix well.
Notes
Nutritional Data by %
% Protein: 23
% Carbs: 27
% Fat: 6
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 265 Fat: 11.73 Carbohydrates: 14.86 Sugar: 3.29 Protein: 12.47
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/foggy-bottom-pasta-salad/