What does that name mean? This salad is so good, it’s addictive! Once you start eating it, you will be hard pressed to stop. Trust me. No I didn’t come up with the name, an old friend did, and it stuck. When camping, Sista and I have been known to plop down with a giant bowl of it and two forks and eat until it hurts as a form of lunch. My mom introduced me to the recipe years ago. Something she picked up at a potluck back in the 70’s. It’s super easy to make and has become a staple for camping trips, barbecues, and potlucks.
Ingredients: Sorry, not many measurements this time.
- Salad Mac – If you can’t find it, ditalini works just as well. I usually use the whole box for a party batch.
- Light Mayo – It has to be light!!!! Quality matters too! Don’t go generic on this one.
- Sharp Cheddar Cheese – Again, quality matters!
- 1 small can of sweet peas drained
- 3 or 4 green onions dice
- Salt and pepper to taste
- Cool pasta according to package directions. Drain and rinse cold.
- Chop cheddar cheese into small squares like this:
- Put peas, onion, cheese and mac in a large bowl
- Stir in mayo. Add salt and pepper to taste.
- Chill for at least 2 hours before serving.
Important: After a while, the pasta may absorb most of the mayo
and begin to look and taste not as good. Always stir in a little more mayo before serving to fix this problem.