I’ve been making this recipe for 15 years! Every summer it’s found at every camping trip and barbecue from May through September. People demand it of me! And who am I to argue? It’s easy, cheap, and delicious. I love this recipe because I can make a batch large enough for 20 people in about 20 minutes and it keeps for several days. Plus it goes great with any grilled meat! Burgers, Steaks, Chicken, Ribs, Fish, you name it!
The salad got its name from a friend on a camping trip who ruined his dinner munching on this while the other food was being prepared. As we all teased him, he told me I should rename it “Crack”aroni salad because it’s so addictive. And I have to agree with him. There have been several times where I have shamelessly served up a huge bowl of it by the campfire or for lunch and gorged myself to the point of needing a nap afterwards. It’s just one of those recipes that everyone loves and seems to have a hard time finding a reason to stop munching on it.
I hope you find these outstanding recipe as addictive as we do! Cheers!
- 1 lb salad macaroni or ditalini pasta
- 1 ½ cup sharp cheddar cheese, chopped into 1/4 inch squares
- 8.5 oz can sweet peas, drained
- ½ bunch green onions, chopped
- 1 ½ cups light mayonnaise
- 1 tsp salt
- 1 tsp pepper
- Cook pasta according to package directions. Drain and rinse cold.
- Add all other ingredients in a large bowl and stir.
- Chill for at least 2 hours before serving.
- Important Tips
- I find quality makes a big difference in this recipe, particularly when it comes to the cheese and mayonnaise. Do not go generic. I purchase Tillamook for the cheese and either Best Foods or Kraft for the mayonnaise.
- This recipe keeps great for a few days but after 24 hours you may notice that all of the sauce has been absorbed by the pasta. Simply add a few extra tablespoons and mix to refresh the salad.