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Saturday, May 29, 2010

Pasta Salad

It's Summer in Texas. That means it's hot. H-O-T. HOT!!! I try to do as much grill and crockpot cooking as possible during the summer. It saves on our utility bill and it doesn't heat the house up. Our house isn't exactly the most energy efficient home, so every little bit helps. I figured I'd share my basic pasta salad recipe. It goes great with any grilled meat. It's perfect to bring to picnics. We make this a lot during the summer months and it's always a hit.

Pasta Salad
1-16oz box of Tri-Color Rotini
1/2-1c Mayo (This really depends on your taste
and how "wet" you like your pasta salad)
1 TBSP Stone Ground Mustard
1/4tsp Garlic Powder
1/4 tsp Onion Powder
2 Hard Boiled Eggs, chopped
1 TBSP Dried Chives
1 TBSP Dried Parsley
1/4tsp Cayenne Pepper (optional)
1/2c Frozen Peas
Salt & pepper to taste (Sometimes I use Bacon Salt.)
Boil pasta just until tender. While pasta is boiling mix everything except the peas in a large bowl. Put frozen peas in the colander you are going to drain your pasta in. Pour pasta in the colander and drain it well. This will thaw the peas enough to mix into the pasta salad. Pour pasta/pea mixture into the bowl with the sauce. Mix well. Cover and refrigerate until chilled.

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