Cheddar Pasta Toss Name: Jennifer Miller Base: Eglin AFB Recipe: INGREDIENTS Nutrition SERVINGS 6-8 YIELD 1 bowl of pasta salad UNITS US 1 1⁄2 cups tri-color spiral pasta, uncooked 0.5 (10 ounce) package frozen green peas 1 cup cooked ham, julienned 1 (8 ounce) package cheddar cheese, cubed into small cubes 1⁄2 cup chopped celery 1⁄2 cup sliced ripe olives 3 green onions, green parts only, chopped 1⁄4 cup mayonnaise 2 tablespoons mayonnaise 2 tablespoons red wine vinegar 1 tablespoon olive oil 1⁄4 teaspoon garlic powder 1⁄4 teaspoon dried oregano 1 pinch salt (to taste) (optional) 1 pinch ground black pepper (to taste) (optional) 1 (4 ounce) jar pimentos DIRECTIONS Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini. Drain pasta and peas, rinse pasta and peas in cold water, then drain again. Combine pasta/peas with the next five ingredients. Toss gently to combine. In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform. Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated. Cover and refrigerate at least 2 hours before serving. Overnight is best.