My husband and I love to cook. Heck, we just love to eat, period, but we especially love cooking for each other at home. David may not be as adventurous as I am (I try out new recipes all the time, while he tends to stick to his 'tried and true' recipes), but he brings plenty of great dishes to the table. This is one of my favorites. It's so easy it's sick (you know, in a good way), and the salty creaminess of it all grabs me from the first bite.
David’s Peppy Pasta Salad
1 pound penne pasta (or other short, tubular pasta), cooked according to directions
1 1/2 cups frozen peas
1 cup carrots, sliced into medallions
1 package vegetarian pepperoni
4 or 5 green onions, sliced
1 cup mayonnaise
1 or 2 cloves garlic, minced
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Cook pasta according to package directions, then drain and rinse under cold water for a few seconds.
Meanwhile, prepare the vegetables and the sauce. In a small bowl, combine the mayonnaise, garlic, lemon juice, salt and pepper.
When pasta, veggies and sauce are ready, stir together in a large bowl. Taste and season with additional salt and pepper, if needed. Cover with plastic wrap and refrigerate for 30 minutes or until needed.