Total Steps
3
Ingredients
16
Tools Needed
4
Ingredients
- 1 pinch Ground white pepper
- 1/2 cup Bottled roasted red bell peppers, chopped
- 1 medium Yellow bell pepper, diced
- 1 medium Green bell pepper, diced
- 8 ounces Medium cheddar cheese, diced
- 1 1/2 cups Uncooked shelled sugar snap or other peas, fresh or frozen(optional)
- 1 large Sweet onion or other mild onion, diced(optional)
- 2 tablespoons Sour cream or plain yogurt(optional)
- 6 tablespoons Sweet pickle relish
- 1 dash Hot pepper sauce(optional)
- 1/8 teaspoon Minced garlic
- 1/8 teaspoon Lemon juice
- 1 pound Macaroni, preferably elbows, short tubes or small shells
- 1 tablespoon Olive oil
- 1/2 cup Mayonnaise
- 1 tablespoon Olive oil
Instructions
1
Step 1
Cook the macaroni according to the package directions. It should remain a little firm when done. Drain the macaroni, pour it into a large bowl and toss with the olive oil.
2
Step 2
at least 1 hour
Mix the rest of the ingredients together with the macaroni. Refrigerate the salad, covered, for at least 1 hour for flavors to develop.
3
Step 3
Serve chilled. This salad keeps well for several days.
Tools & Equipment
pot
strainer
large bowl
spoon