Saturday, March 27, 2010


Pretty colors make me happy!
Well it's finally grilling season and you just have to have either a pasta or a potato salad when you grill out!!!

1 pound small pasta shells, cooked and drained
6 ounces medium or sharp cheddar cheese, cut in small cubes
2 cups baby peas, fresh or frozen
1 medium red pepper, chopped
1/2 medium onion, chopped (I used green onion)
1/3 cup sweet pickle relish
1/2 cup mayonnaise
3/4 cup (6 ounces) plain yogurt
2 Tbsp lemon juice
Salt and Pepper to taste
(I also used about a Tbsp fresh dill weed) 

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.

Recipe adapted from Susi's Kochen

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