No catchy name here. This is the pasta salad I grew up on. The catch – my mother was a great cook so she taught me the secret to all cold pasta/potato dishes. The combination of sweet, salty, sour in perfect balance applied to any warm starch is the trick. When these elements are in place, simple is perfect.
1/2 lbs dried Pasta – cooked to the package directions. I used little shells, but your choice
1 large Carrot, finely shredded
1 stalk Celery, diced
1/2 cup Frozen Baby Peas, thawed
1/4 cup Mayonnaise, more to taste – when it sits in the refrigerator, it may absorb and need more
Black Pepper to taste
Applied to warm pasta, mix in a small bowl:
1 Tbs Cider or White Vinegar
1 tsp Sugar
1/2 tsp Salt
- Boil Pasta according to the directions on the box
- To the warm pasta add the vinegar, sugar and salt mixture and stir to coat
- Let cool and add the finely grated carrot, celery and frozen baby peas and stir to combine
- Fold in the mayonnaise, start with 1/4 cup you may want more depending on how much is absorbed into the pasta
- refrigerate and serve cold
