Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fresh summer peas, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell pepper, red wine vinegar, Ritz crackers, roasted pepper pasta salad, Sara Lee, Sargento, shallot, slow cooker, small pasta, snow pea pods, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Until you’ve tried this, you haven’t really lived.
There are plenty of recipes for all kinds of pasta salads out there but I don’t think I’ve ever come across one as juicy, mouthwatering and scrumptious as this one.
I’ve tried the simple and complex ones, I’ve tried ones with fancy ingredients and ones that are only using a handful of things, that can be found in every single household in this country.
When it comes to the ease of making, I would say this recipe is not the simplest one, but it most definitely isn’t difficult either! The end result is far from those dry and dull ones you can get store-bought.
I loved the fresh peas in this and I gotta tell ya, the vinaigrette is to die for! You shouldn’t limit its use to this salad only! I, for sure, am going to be adding it to pretty much every salad from now on. Trust me, it really is that good.
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Quick Tip: Use your favorite pasta noodles for this salad.