Nothing goes better with a picnic than pasta salad. This is my go-to pasta salad. It’s very easy and I usually have everything on hand. I used organic white pasta, but you could easily use whole wheat or brown rice if you wanted gluten free.
We didn’t often have pasta salad growing up, so it’s not a “usual” around our house. A few months ago I asked my husband what we should have for a side with our grilled burgers. “Spring Pasta Salad” was at the top of his list. I never really even heard of it. So, when I was at our grocery store, I looked at the “Spring Pasta Salad” in the deli area. Shuttering at the list of ingredients and at the fact that you could buy it in a 5 gallon bucket, I decided to go home and make it. This is what I came up with – and it’s a favorite – husband approved.
Homemade mayo would be the best, obviously. I didn’t have the energy to make any – so I used safflower oil mayonnaise.
The dubliner cheese cuts the sweetness of the dressing – just the right amount.
Mix all of the ingredients together.
- 2 cups dry pasta
- 2 carrots, chopped
- 2 stalks of celery, chopped
- ½ block Kerrygold Dubliner cheese, chopped in small blocks
- ¼ red or greenpepper, chopped
- ¼ red onion, finely chopped
- 1 cup frozen peas
- ⅓-1/2 cup mayonnaise (preferably homemade)
- 2 T maple syrup
- ¾ tsp salt
- 1 T white wine vinegar
- Cook pasta according to directions, drain and let cool.
- Mix dressing and add in all other ingredients including pasta.
- Let cool in the refrigerator for a few hours.
- Mix before serving.