Pea Salad II

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup macaroni
• 3 eggs
• 1/4 cup Ranch-style salad dressing
• 1 teaspoon white sugar
• 2 teaspoons white wine vinegar
• salt to taste
• 1/4 teaspoon ground black pepper
• 2 cups frozen green peas, thawed
• 3 green onions, chopped
• 2 medium sweet pickles, chopped
• 2 stalks celery, chopped
• 1 cup shredded Cheddar cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pot of salted water to a boil, add the macaroni, and cook until tender, about 8 to 10 minutes. Drain, rinse under cold water, and let cool.

2. Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer 10 to 12 minutes until the yolks are fully set. Cool in cold water, peel, and chop.

3. In a small bowl, whisk the Ranch-style dressing, white sugar, white wine vinegar, salt, and black pepper until smooth.

4. In a large bowl, combine the cooled macaroni, thawed peas, green onions, sweet pickles, celery, and shredded Cheddar cheese.

5. Add the chopped eggs to the bowl and pour the dressing over everything. Toss gently until evenly coated.

6. Taste and adjust the salt and pepper. Cover and refrigerate for at least 1 hour before serving so the flavors blend and the salad chills.