Creamy Pasta Pea Salad Chilled Summer Salad - 52 Church PotLuck, Grilling and BBQ Side Dishes

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Summer Time when the Livin' is easy and something chilled from the fridge is refreshing!

Like this simple side dish, best served chilled!

The dish works as a vegetarian side/Main Course just in case one of those shows up to your BBQ (I have three vegetarian friends now, so I am always trying to add dishes that make them feel welcome along side my rib eating carnivore buddies)!

A wonderful mix of flavors
Bright beautiful colors
Easy to make, Easy to transport and a hit at any back yard BBQ, Church basement social or family and friends get together.


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Pasta Pea Salad

Ingredients

• 1 Pound (1 Box) Pasta, prepared al Dente (1 minute less than suggested on the box)
• 8 Ounces (1 small bag) Frozen Peas
• 1 Cup (About 3 staslks) Finely minced Celery
• 1 Cup (about 6) Green Onions, Diced (White and Green parts)
• 1/2 Cup (About 1/2 Medium) Red Bell Pepper
• 1 Brick (8 ounces) Cream Cheese
• 1/4 Cup Ranch Dressing
• 1 TBS Yellow Mustard
• 1/2 Cup Pickle Relish with juices
• 1 TBS Sugar
• Salt and Pepper to Taste
• Salad Sprinkle Spice Mix for Garnish

Cooking Directions

1. Prepare the pasta as directed on box. I like the pasta al Dente (slightly under cooked so it is still firm to bite). Boil 1 minute less than suggested on the box.
2. Put the frozen peas in the bottom of a colander. Dump the cooked pasta with the boiling water over the peas and allow the water to drain (This will defrost and heat the peas).
3. Meanwhile, in the bowl of a stand mixer, blend the cream cheese, mustard and ranch dressing until smooth.
4. Next, add all remaining ingredients to the smooth cream cheese..
5. Now, mix the peas/pasta with the wet sauce. Chill in the fridge for a few hours, allowing the flavors to mix and mingle.
6. Garnish with a Red Spice mix, Paprika or McCormick's Brand Salad Sprinkle
7. Serve CHILLED and ENJOY!!!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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And of course This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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