Pasta Salad

This one is a gem. I could literally make it half awake, which I may have done the last time I made it for a baby shower. 


The biggest key is to let it sit in the fridge for at least two hours before taste-testing. Never, ever sample it before because you'll think you've ruined it. The flavors have to meld together before you can give it a go. 



I adapted the recipe from Paula Deen a while ago, but took out a little mayo and hard-boiled egg. My college roommate requests it all the time when we're hosting something together. It's an easy go-to with items you most likely already have in your kitchen. 



Simple Pasta Salad

1 (1-lb.) bag small elbow macaroni
3 stalks celery, diced
1 red bell pepper, chopped
3 green onions, chopped
3/4 cup mayonnaise
1 tsp. lemon pepper
1 tsp. Lawry’s seasoning
1 tsp. mustard
¼ tsp. Kosher salt, plus more for pasta water
¼ tsp. freshly ground black pepper

Cook macaroni in heavily salted water (salt to the salinity of the sea) until al dente (about 8 minutes). Drain and rinse with cold water. 

While the pasta is still warm, add the remaining ingredients. Stir until well mixed. 

Place covered in the fridge for at least 2 hours. Taste and season as needed. Garnish with green onion. 

Best served chilled and made one day ahead. 

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