Description
A vibrant and creamy Pepper Jack Pasta Salad featuring elbow macaroni, spicy pepper jack cheese, crunchy bell peppers, celery, and green onions, all tossed in a smooth mayonnaise dressing. Perfect for potlucks, picnics, or a quick side dish, this salad brings a flavorful twist with a hint of spice and fresh vegetables for a satisfying and colorful meal accompaniment.
Ingredients
Scale
Pasta and Cheese
- 8 oz elbow macaroni, cooked and cooled
- 8 oz pepper jack cheese, cubed
Vegetables
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup diced celery
- ½ cup sliced green onions
Dressing
- 1 cup mayonnaise
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked and cooled elbow macaroni, cubed pepper jack cheese, chopped red and green bell peppers, diced celery, and sliced green onions. Mix them gently to distribute the ingredients evenly.
- Add Dressing and Season: Pour in the mayonnaise over the combined ingredients. Season with salt and pepper to taste. Stir well until all ingredients are coated uniformly with the mayonnaise dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 15 minutes before serving. Chilling allows the flavors to meld and the salad to become refreshingly cool.
Notes
- For a lighter version, use light or reduced-fat mayonnaise.
- Feel free to add a squeeze of lemon juice or a splash of vinegar for extra tanginess.
- The salad can be prepared a few hours ahead and kept refrigerated to enhance the flavor.
- Add chopped fresh herbs such as parsley or cilantro for additional flavor.
- Make sure pasta is fully cooled before mixing to avoid melting the cheese.
