Pasta Salad

Great to keep in the fridge for a few days and pair with sausages, fried chicken, burger, lambchops, spring rolls and other fried meats. You can also just add boiled eggs, cooked chicken or canned tuna anytime you take it out of the fridge and want to have it with something else or eat it just as it is. It’s so easy to make. If you’re having a busy week and you can’t cook all the time, this dish can get you through a few times without having to cook each time. You can have it just as it is or with something.

It is a take-off from the traditional chicken macaroni salad. The ingredients are the same except that it doesn’t have chicken.

Ingredients:

Penne (macaroni, barilla, shells or any pasta you like) 3 cups

1 diced carrots

1 stalk diced celery

Mixed frozen veggies (corn, peas) or 1 cup corn kernels, ½ cup cooked peas

¼ cup raisin

1 can pineapple tidbits or canned pieces

1 cup mayo

1 medium size onion

½ cup of diced cheese (any you prefer)

Procedure:

1.       Cook the carrots, celery, onion and mixed veggies. Once cooked, put in a large mixing bowl.

2.       Cook the pasta. Once cooked, add to the cooked veggies

3.       Add the raisin and the pineapple tidbits

4.       Add the cheese and mix well.

5.       Add the mayo and toss well. You can add some more mayo depending on your preference.

Have fun!

John 3:16 - For God so loved the world that He gave His one and only Son, that whoever believes in Him shall not perish but have eternal life.