Savannah Blitz Salad
Ingredients
- 16 ounces of quality pene pasta. ⓘ
- 1 teaspoon salt. ⓘ
- 1 teaspoon olive oil. ⓘ
- 1 medium green pepper, cleaned and chopped into small pieces.
- 1 small jar green olives with pimento, slice each olive into 3 pieces. ⓘ
- Fresh dill, to taste, chopped. ⓘ
- Mayonaisse, about 1/4 cup. ⓘ
- 2 cups cheddar cheese, chopped in 1/4" blocks, medium not sharp cheese (I use a popular cheddar made in the Pacific Northwest.) ⓘ
Instructions
- Bring water to a boil in large 4 quart pot. Add salt and olive oil to water, add pasta. Cook pasta al dente. Drain pasta. Place pasta in large serving dish. Add mayonaisse, stir to cover pasta. Add cheese, stir to spread evenly - some of the cheese will melt. Add and stir in green pepper, olives and fresh dill. Add more mayonaisse if desired. Salt to taste. Cover serving dish and refrigerate until ready to serve.
- Great crowd pleaser. Popular at summer outings, taligating parties and picnics.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).