The Perfect Summer Pasta
The Perfect Summer Pasta is easy to put together and your picnic guests will absolutely love it!
Prep Time30 mins
Total Time30 mins
- 2 lbs Large Elbow Pasta
- 3/4 lb Monterrey Jack cheese cubed
- 3/4 lb Medium Sharp Cheddar cheese cubed
- 1 Cilantro Bunch
- 1 Green Onion Bunch
- 2 6 oz cans Black olives
- 2 cups mayonnaise
- salt to taste
Set a large pot of water to boil and add elbow pasta until cooked.
While pasta is cooking, chop the cheese, cilantro, olives, and onion. Place in large bowl and place in fridge
Once pasta is cooked, drain and cool in fridge.
Combined thoroughly cooled ingredients into one large bowl with 1 1/2 cups of mayo. Add more if needed. Season with salt to taste
Return to fridge until ready to serve.