Cheese, Peas and Bow Ties Salad . . .

We don't have a fourth of July Celebrations here in the UK, probably because it was one of the wars we lost.  If we did have one, it would probably be rained out anyways.   

That doesn't preclude me however from showing you a salad that I think would go down a bomb at your picnic/barbecue feast on the fourth!

 







It's not red, white and blue, but food on the fourth of July doesn't have to be red, white and blue to be delicious.   This is delicious and it's red, green and white.  

Not only is it really tasty, quick and easy to make, but I am betting you have everything you need to make it already in your fridge/larder!    Simple ingredients, well prepared.  That's my motto.

 






I have used bow tie pasta here, but you could use any pasta shape that will cling to the dressing and hold it in there.  

There are frozen peas, sliced celery, diced cheddar and chopped red onions as well . . .  and that dressing . . .  wowsa!  A dressing makes a salad a beautiful thing.   A dressing MAKES a salad full stop!

 






And this simple dressing is filled with lovely flavours that will have your family sitting around the picnic table or blanket, licking their chops.  It's as simple as that . . . mayo, milk, mustard, honey and some seasonings.   

Nothing complicated here, but when combined in this way . . .  they are magic.  Pure and simple magic.  Happy Fourth of July my American friends!!  May the fourth be with you!  Haha, a bit corny I know, but what can I say . . .  I am a corny kind of a gal!

*Cheese, Peas and Bow Ties Salad*

Serves 5

Printable Recipe

With ingredients you most likely have in your pantry and fridge, this is a salad you can make today!  Deliciously simple! 

4 ounces uncooked pasta (I used bow ties, but you could use shells, etc.)

1 mug full of frozen peas (about 1 cup)

2 stalks of celery, washed, trimmed and thinly sliced (about 1 cup)

1/4 of a red onion, peeled and finely chopped (about 1/4 cup)

4 ounces sharp cheddar cheese, cut into small cubes (about 1 cup)

For the dressing:

75g of mayonnaise (1/3 cup)

2 TBS milk

1 TBS Dijon mustard

1 TBS liquid honey

1/2 tsp salt

1/4 tsp black pepper  

Bring a large pot of lightly salted water to the boil.  Add the pasta and cook according to the package directions until al Dente, adding the frozen peas during the last couple of minutes.  Drain and rinse with cold water until cold.  Drain again and set aside.

Whisk together all of the dressing ingredients.   Put the pasta, peas, celery, onion and cheese into a bowl.  Toss together with the dressing ingredients to coat.  Cover and chill for at least an hour to blend flavours prior to serving.