Ingredients
Scale
- 3 cups frozen sweet peas, thawed and drained
- 4 cups small sea shell pasta, cooked
- 1 cup shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1 0.4-ounce package dry restaurant-style ranch dressing mix
- 1/4 cup sunflower kernels
- 1/4 cup diced celery
Instructions
- Add the thawed peas to a large mixing bowl.
- Cook pasta in boiling salted water until tender, about 12 minutes.
- Drain the pasta and rinse it with cold water.
- In a large bowl, combine the cold peas and cold pasta.
- Stir in the shredded cheddar cheese.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, onion powder, garlic powder, yellow mustard, and dry ranch dressing mix.
- Pour the dressing over the peas, pasta, and cheese. Stir gently until combined.
- Fold in the sunflower kernels and diced celery.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, let the salad chill longer than 1 hour.
Substitute Greek yogurt for half of the mayonnaise for a lighter version.
Add diced bell peppers for added crunch and color.
- Prep Time: 5 minutes
- Cook Time: 77 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg