Amber taught me this one. She still makes it better than me. A must for summer grilling and get togethers. This recipe makes enough so you can enjoy all week with your lunch or dinner.
Set in fridge for at least 2 hours before serving. Best if made the day before. If If it gets too dry and more mayo a little at a time until you get the proper consistency.
Ingredients
1lbDitali or small shells cooked al dente
3cupsmayonnaise
½cupshredded sharp cheddar cheese
2celery stalks chopped small
½red onion chopped small
4tbspsweet pickle relish
2hard-boiled eggs chopped small
⅓cupfresh or frozen peas
¼tspcelery salt
¼tspdill weed
salt & pepper to taste
Directions
1
Mix all ingredients to combine them.
2
Set in fridge for at least 2 hours before serving. Best if made the day before. If If it gets too dry and more mayo a little at a time until you get the proper consistency.