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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Layered Pasta Salad

edited 2:17PM in Salads and Dressings
IngredientsIngredients  2 ½ Cups, Medium Shell Macaroni, Boiled in salt water; drained w/cold water  1 Medium Red Onion, sliced thin  10-12 Oz. Frozen Peas, thawed  6-8 Oz. Chopped/Chunked Ham (not smoked)  ½ Cup, Garlic Ranch Dressing  ½ Cup, EVOO Mayonnaise  1 Cup, Grape Tomatoes, sliced in half  1 STRONG Cup, finely Shredded Sharp Cheddar cheese InstructionsDirections 1. Layer the ingredients in order of Pasta, Onion, Peas and Ham chunks. 2. Mix the dressing and mayo and spread evenly over the salad 3. Top with cheese and tomatoes and chill (1 or more hours) then remove. 4. Stir and serve. NotesNumber of Servings: 8-12Time to Prepare: 25 minutes
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