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+ servings

Foggy Bottom Pasta Salad

Ingredients

  • Pasta Salad
  • 1 lb pasta elbows
  • 1 lb sharp cheddar cheese, cut into small cubes
  • 2 cups peas
  • 1 ½ cups celery, diced
  • 1 bunch scallions, finely chopped (or ½ cup onion, chopped)
  • ¾ cup diced peppers (a mix of colors is pretty)
  • ½ cup bacon bits, optional (turkey bacon is great too)

  • Dressing
  • 2 cups mayo (or Miracle Whip or Greek yogurt, or any combination)
  • 2 Tbsp cider vinegar
  • 2 Tbsp honey
  • a few squirts of mustard (your favorite kind), optional
  • 1 tsp garlic salt
  • 1 tsp fine-grain sea salt
  • a few grinds of freshly ground black pepper

Instructions

  • Cook mac until al dente, drain and rinse with cold water. Chill.
  • Combine chilled macaroni, with the peppers, celery and onions, cheese, and peas.
  • In a small bowl, whisk together the dressing ingredients.
  • Add dressing to the pasta salad
  • Mix well.