A creamy pasta salad with chunks of Cheddar cheese, celery, green pepper, garden peas and a dressing made of mayonnaise and soured cream. Works a treat for picnics or summer BBQs. Chilling the salad before serving makes it all the more flavourful.
This was a GOOD recipe but I changed a few things to make it EXCELLENT. First I doubled the Basic Recipe, then I added 1 C. Monterey Jack w/Jalapenos Cheese, 1/2 C. Purple Onion, 1 Jar Sliced Black Olives, 1 Jar Diced Pimento Peppers, 4 T. Fresh Chopped Cilantro. Everyone loved it at my BBQ and gave the recipe out to almost everyone . THANKS - 02 Nov 2002 (Review from Allrecipes US | Canada)
Held back a star because I made some crucial changes that seriously change the taste of the dish. I do NOT like sweet relish (I know most cold salads like this always use it, so I change it!), instead I used dill...and more of it...more like 1/4 cup. I added a little chopped cucumber (seeds removed), a dash of garlic powder, and used green onion in place of regular onion. Great base recipe though. Thanks for posting. - 20 Sep 2005 (Review from Allrecipes US | Canada)
I loved this! I cut the cheese in small cubes (finger nail size) and used a dill pickle instead of sweet (don't like) then I sprinkled paprika over the top. Next time I will use Miracle Whip instead of the mayo for the "zing" that it was missing and add some pepper too. Would be good with tuna. Thanks Karena, I will make this again. - 03 May 2003 (Review from Allrecipes US | Canada)