Pasta Salad
This is hands down one of the best salad recipes on my website. Pasta Salad made with elbow macaroni, fresh vegetables, baby peas, and Spam, topped with a dressing made of mayonnaise, dill pickle juice, and black pepper. It may sound too simple to be epic – but I promise that everyone will keep coming back for more!
Servings: 15 servings
Calories: 245kcal
Equipment
Ingredients
- 15 ounces of mayonnaise
- 1/4 cup dill pickle juice
- milk to thin sauce optional, I didn’t use it
- 1/4 teaspoon black pepper
- 8 ounces frozen peas about 1 cup
- 1 cucumber diced (about 1 1/2 cups)
- red onion chopped, to taste (about 1 cup)
- 2-3 Roma tomatoes diced
- 1 can Spam diced
- cubed American cheese optional, I didn’t use it
- 1 1 pound package of small elbow macaroni, cooked and drained
Instructions
- Whisk together mayo, pickle juice and black pepper. Set aside.
- Boil pasta until it's al dente, rinse in cold water and put it in a large mixing bowl.
- Chop all of the veggies and Spam, cheese if you desire.
- Toss pasta and chopped ingredients in a large bowl, cover with dressing and stir to coat.
- Refrigerate for 8 hours before eating.
Notes
I don't ever feel like I need the milk in the dressing and I typically don't add the cheese.
This salad tastes its best when it sits for 8 hours before eating. Subbing ham for the Spam will change the taste considerably.
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 8g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 16mg | Sodium: 361mg | Fiber: 1g | Sugar: 3g