Pea Salad II

This is a colorful and creamy pasta salad with sweet peas and pickles.

Step: 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step: 2

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step: 3

Whisk together the salad dressing, sugar, vinegar, salt and pepper.

Step: 4

In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

Per Serving: 240 calories; protein 11.3g; carbohydrates 20.8g; fat 12.4g; cholesterol 99mg; sodium 304.5mg.

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