Saturday Salads: THE Best Pasta Salad
I first made this salad last summer while my daughter was home and it quickly became one of our favorite salads!
To start, boil two eggs on the stove. I boil the crap out of my eggs and my husband calls me on it all the time. I just like them really done. While those are boiling, cook 8 ounces of small seashell pasta according to the directions on the package.
While the pasta is cooking and the eggs are still (yes, still) cooking, add into a large mixing bowl 2 ounces of diced ham, 10 ounces of thawed peas and 1 cup of swiss cheese.
Once the pasta and the eggs are done, rinse under cold water, drain and cool. Add the cooled pasta into the mixing bowl. Peel and chop the hard boiled eggs and add them to the mixing bowl also.
In another bowl, combine 1/2 cup mayonaise, 1/4 cup sour cream, 1/4 cup diced green onion and 1 teaspoon prepared mustard. Mix well and pour into the large mixing bowl.
Stir to combine and either serve immediately or refrigerate for later.
THE Best Pasta Salad courtesy of AllRecipes.com
Ingredients:
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours or overnight for best flavor.
