A super simple salad: Pasta salad

This is a very easy and tasty recipe for a side dish or main dish.

1 (10-ounce) package frozen English peas

Frozen English peas are a great substitute for fresh green peas. They have the same texture and flavor, but they’re more economical in terms of both price and time to prepare. To use them as a substitution for fresh green peas, simply add them to your pasta salad at the last minute when you’re ready to eat (this will help keep the salad from getting soggy). You can also use frozen cut leeks instead of raw onions if you want something crunchier—just make sure not too much since this ingredient won’t add any nutritional value!

Frozen vegetables are an excellent way to get extra servings of vegetables without having to go through all the trouble of buying fresh ones from the grocery store each week. However, there isn’t much variety among frozen vegetable products because most brands only offer one type per package (usually broccoli or carrots). If possible try avoiding these types altogether because they tend not work well with other ingredients such as pasta sauce or cheese sauce which might change how they taste when mixed together into one dish like pasta salad does.”

1/2 cup chopped red onion

  • Chop the onion into large pieces, about 1/2 inch thick.
  • Store the chopped onions in a container with a tight-fitting lid and refrigerate them for up to five days (or freeze them for up to three months). When you’re ready to use your chopped onions, take them out of the fridge about 30 minutes before you plan on making your pasta salad so that they can warm back up again! If there’s no need for timeliness in this recipe—if it doesn’t matter at all if all of those chopped red onions are cold or warm—then go ahead and freeze everything as soon as possible; just make sure not to touch anything while frozen until thawed out first!
  • “How long should I leave my pasta salad ingredients out?” It depends on how long you think each ingredient needs cooking time; generally speaking though, all should be done within 20 minutes after being added together (and sometimes even sooner!). If something seems especially tender but still doesn’t seem quite right then wait longer next time around.”

1 cup chopped, fully cooked ham

Ham is a great source of protein, iron, and zinc. It’s also low in fat and contains no cholesterol. You can chop your ham into small pieces or cook it ahead of time if you would like to use it in different ways later on in the week.

3 tablespoons mayonnaise

Mayonnaise is a type of dressing that can be used in many recipes. It’s made from egg yolks, oil and vinegar.

Mayonnaise is an emulsifier, which means it binds water molecules together so that they stay together instead of separating out into droplets on the surface. This makes mayonnaise thicker than salad dressing—the equivalent amount of mayonnaise will give you something more like dressing than salad dressing would have given you before adding the stabilizer (which makes it easier to spread).

2 tablespoons sour cream

Sour cream is a dairy product that’s used as a topping on various foods. It’s made from cream that has been fermented and soured. The high fat content makes it suitable for baking, cooking, grilling and more.

Sour cream is often served with pancakes or waffles in many parts of the world—especially Europe—but also has its roots in Mexican cuisine where it goes by different names depending on who you ask: queso fresco (Spanish), crema fresca (Latin American Spanish), queso blanco (Spanish), crème fraîche (French) or crémeux de lait fermenté (French Canadian).

2 teaspoons Dijon mustard

Dijon mustard is a type of mustard made from brown or black mustard seeds, white wine, and unrefined vinegar. It’s often used in dressings, sauces and glazes.

It has a somewhat sweet taste compared to other mustards.

1 teaspoon sugar

1 teaspoon sugar, optional

Sugar is used to sweeten the dish and can be omitted if you prefer.

3 cups uncooked medium shell pasta (about 8 ounces)

When making pasta salad, a large pot is ideal. You want to be able to add the entire amount of pasta and water at once, so the pasta isn’t sitting in one spot waiting for you to stir it into your salad. Instead, pour all of your ingredients into a large pot and then start cooking. If you have an electric stovetop or gas stovetop that’s particularly hot and direct heat like that can cause things to stick together (like butter), turn off your heat source before adding any liquid or oil as they’re likely not going to get hot enough with just boiling water on low heat until done cooking.

1 pint cherry tomatoes, halved

Cherry tomatoes are sweet and juicy, making them an excellent choice for salads. They’re also a good source of lycopene, which may help reduce the risk of heart disease and other cancers. One cup (150 grams) of cherry tomatoes contains 6 mgs of potassium per serving—that’s more than half the amount you need each day!

Vitamin C is another nutrient found in these fruits: one cup provides 50% of your daily value for this important antioxidant compound. Vitamin C has been shown to improve immune function, boost immunity against colds and flu viruses, support wound healing after surgery or injury—and even help prevent many forms of cancer!

This is a very easy and tasty recipe for a side dish or main dish.

This is a very easy and tasty recipe for a side dish or main dish. It’s great for family dinner, parties and even potlucks!

This pasta salad is packed with fresh vegetables, which means kids will love it too! If you’re looking for ways to get your kids to eat peas then this is the way to go. Your little ones will be asking for seconds of this yummy veggie filled pasta salad!


Now you know how to make a simple pasta salad, and it’s so easy that even your kids could make it! This recipe calls for fresh ingredients like peas and tomatoes, but feel free to add in some of your favorites like olives or roasted red peppers. You can also adjust the dressing to your own tastes by adding more mayo or sour cream if necessary. This is a great side dish for any meal as well as an appetizer when served with crackers or tortilla chips.

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