1/4 bag shells or gemelli pasta
1 chopped green onion, diced, tops & all
1 handful frozen peas
1 stalk celery, diced
1 carrot, diced
1/2 cup mayonnaise, adjust to taste
Seasoned salt, to taste
Mrs Dash, to taste (salt free herb and spice blend)
ground pepper, to taste
Cook the pasta and carrots according to the directions on the pasta bag.
Drain and run cold water over the pasta, turning it with your hands or a big spoon to cool it quicker. Mix the pasta and all other ingredients together, taste to see if you need more mayonnaise or seasoned salt. Start with a shake or 2 of each of the seasonings and then judge from there.
Chicken, ham or seafood can be added also or any other “leftover” vegetables, like broccoli, cucumbers, black olives etc…or chunks of cheese. Its very simple, but very good. Be creative, you can make it a little different every time, using just what you have on hand, but the recipe above is pretty much my “starter” salad. I have added chopped, boiled egg, but I’m not crazy about eggs so I prefer it without them, though they do add a certain creaminess. My favorite is just the above with a small can of albacore tuna (packed in water), very well drained.
With a little French bread, its a favorite lunch of mine to take to work.
This recipe for Debbie`s Pasta Salad serves/makes 4.