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Crunchy Green Pasta Salad


honestly a lot, like bring to a potluck amount.

About the Recipe

It's filled with crunchy green vegetables, aged cheddar, an herby dressing, and rounded out by some pasta.


4 stalks celery, sliced at a diagonal

10oz peas, blanched and cooled

15oz snap peas, sliced into thirds

3C green beans, sliced into thirds, blanched

.75lbs cheddar, cubed, the more aged the better, 6 year is what I used

4C pasta, cooked and cooled, tossed in olive oil to prevent it from sticking (about 2-3C dry, depending on the shape, measure once cooked to be 4C)

Walnuts, toasted, as a garnish (optional)

Salt and pepper

Herby Green Dressing Ingredients:

2/3C parsley, chopped

3/4C dill, chopped

.75oz chives, chopped

1/2C mayonnaise

1/4C Dijon

2/3C olive oil

1/3C white balsamic vinegar (sub white wine vinegar if you can't find)

Lots of black pepper

1Tsp salt


  1. Cook, drain, cool your pasta, toss in olive oil to prevent it from sticking. (I run it under cold water when it's strained and then put it in a bowl with the olive oil to speed up the cooling process)

  2. Once the pasta is taken out, I blanch the peas and snap peas in the same water. Cook peas and snap peas for 90 seconds and transfer to an ice bath to prevent them from cooking longer.

  3. For the dressing, whisk together all ingredients in a large mixing bowl.

  4. Combine all ingredients together with the dressing. Season with salt and pepper. Top with toasted walnuts if desired. Enjoy!

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