Jenn's Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 ounces Ditalini Pasta 3/4 cup Kraft Mayo w/ Olive Oil, reduced fat mayonnaise 2 tsp Dijon Mustard 1.5 oz Dill Pickle, diced10 Black Olives, medium and pitted, chopped 2 sprigs Dill weed, fresh, chopped2 tbsp chopped Fresh Chives 2 stalks celery, diced2 oz Kirkland Sharp Cheddar Cheese, cubed1 tsp Salt 1 tsp black pepper
Fill and heat water in a large pot to boiling. Once water has begun to boil, cook your desired pasta according to directions on package. Once cooked til al dente, turn off stove and drain pasta. Rinse pasta with cool water to stop the cooking process.
Chop pickles, olives, cheese, dill, chives, and celery. Set aside.
Add pasta to a large bowl and gently mix in the pepper, mayo and mustard. Add in your chopped ingredients and combine. Taste and add salt to your desired taste. I splash in some of the dill pickle juice first before adding salt as I find I don't need to add salt when I do this.
Cover and refrigerate for an hour or two and then enjoy!
Serving Size: Makes 12 1/2 cup servings
Chop pickles, olives, cheese, dill, chives, and celery. Set aside.
Add pasta to a large bowl and gently mix in the pepper, mayo and mustard. Add in your chopped ingredients and combine. Taste and add salt to your desired taste. I splash in some of the dill pickle juice first before adding salt as I find I don't need to add salt when I do this.
Cover and refrigerate for an hour or two and then enjoy!
Serving Size: Makes 12 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 6.2 g
- Cholesterol: 10.0 mg
- Sodium: 386.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.8 g
- Protein: 3.6 g
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