1

Start by cooking the pasta according to the package instructions in a pot of boiling salted water for about 8-10 minutes until al dente. Once cooked, drain and rinse under cold water to cool.

2

In a large mixing bowl, combine the cooled pasta with mayonnaise and mix thoroughly until all pasta is coated.

3

Prepare the vegetables by chopping the cherry tomatoes in half, dicing the cucumber, finely chopping the red onion, and dicing the bell pepper.

4

Add the chopped vegetables and frozen peas to the pasta and mayonnaise mixture. Stir gently to combine all ingredients.

5

Season with salt and black pepper, adjusting to your taste. Mix again to ensure even seasoning.

6

Refrigerate the salad for at least 15 minutes to allow the flavors to meld.

7

Serve the mayonnaise pasta salad chilled, and enjoy your creamy, delicious creation!

4 servings

• Add diced cooked chicken or turkey for a protein boost.
• Mix in some fresh herbs like parsley or basil for added flavor.
• Substitute Greek yogurt for mayonnaise for a lighter option.

• Use whole wheat pasta for a healthier choice.
• Add extra vegetables like carrots or zucchini for crunch and flavor.
• Make it ahead of time and store in the fridge for an easy meal.

• fat: 15 grams
• protein: 8 grams
• calories: 300
• carbohydrates: 40 grams

This dish provides a balanced mix of carbohydrates and fats, perfect for a satisfying meal that can fuel your day.

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