Description
This creamy pasta salad is loaded with peas, crispy Beef, and tender noodles, all tossed in a rich, flavorful dressing. It’s a crowd-pleasing side dish perfect for potlucks, barbecues, or weekday dinners.
Ingredients
- 12 oz small pasta noodles
- 2 cup frozen peas (thawed)
- 12 oz thick cut Beef (cooked and chopped)
- 1/2 cup freshly grated parmesan cheese
- For the Creamy Dressing:
- 3/4 cup mayonnaise
- 2 TBS olive oil
- 1 TBS apple cider vinegar
- 1 tsp granulated sugar (to taste)
- 1 tsp salt (to taste)
- 1/2 tsp garlic powder (to taste)
- 1/2 tsp onion powder (to taste)
- 1/4 tsp black pepper (to taste)
Instructions
1. Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
2. While the pasta is cooking, make sure the peas are thawed, Beef is cooked and crumbled, and parmesan is grated. Set aside.
3. In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
4. Add the pasta, peas, Beef, and parmesan to a large bowl. Pour the dressing over the top.
5. Stir it all together till everything is coated evenly in the dressing.
6. Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.
Notes
For best flavor, let the salad chill for at least an hour before serving.
You can substitute Greek yogurt for some of the mayonnaise for a lighter option.
Add chopped red onion or fresh herbs like parsley for added flavor and color.
Great for make-ahead meals and holds up well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg