Simple Pasta Salad

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This one is a gem. I could literally make it half awake, which I may have done the last time I made it for a baby shower.
Simple Pasta Salad
The biggest key is to let it sit in the fridge for at least two hours before taste-testing. Never, ever sample it before because you’ll think you’ve ruined it. The flavors have to meld together before you can give it a go.
Simple Pasta Salad

I adapted the recipe from Paula Deen a while ago, but took out a little mayo and hard-boiled egg. My college roommate requests it all the time when we’re hosting something together. It’s an easy go-to with items you most likely already have in your kitchen.


Simple Pasta Salad
1 (1-lb.) bag small elbow macaroni
3 stalks celery, diced
1 red bell pepper, chopped
3 green onions, chopped
3/4 cup mayonnaise
1 tsp. lemon pepper
1 tsp. Lawry’s seasoning
1 tsp. mustard
ΒΌ tsp. Kosher salt, plus more for pasta water
ΒΌ tsp. freshly ground black pepper
Cook macaroni in heavily salted water (salt to the salinity of the sea) until al dente (about 8 minutes). Drain and rinse with cold water.
While the pasta is still warm, add the remaining ingredients. Stir until well mixed.
Place covered in the fridge for at least 2 hours. Taste and season as needed. Garnish with green onion.
Best served chilled and made one day ahead.

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