Description
Pepper Jack Pasta Salad is a creamy and spicy cold pasta salad perfect for easy lunch and quick lunch. This spicy pasta salad combines bold cheese with fresh veggies making it a great addition to lunch ideas and summer gatherings.
Ingredients
Scale
- 8– oz elbow macaroni cooked and cooled
- 8– oz pepper jack cheese cubed
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup diced celery
- ½ cup sliced green onions
- 1 cup mayonnaise
- salt and pepper to taste
Instructions
- Place all ingredients into a large bowl and mix thoroughly.
- Cover the bowl and refrigerate until you are ready to serve.
Notes
- Can make pasta salad the night before and refrigerate until serving
- Leftover pasta salad will keep 5 to 7 days in the refrigerator
- Prep Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg