What to do with a little bit of Italian salad dressing and half a box of pasta.

We have quite a variety of salad dressings in our fridge.  Earlier this year, my friend Kimberly taught me how to really use coupons to save money when grocery shopping.  Because of this, I have an even larger variety in our pantry waiting to be savored on delicious salads.  I have completely stocked up because of low, low prices!  Opening a new bottle of salad dressing is a fabulous surprise, you really never know what new flavors you're going to get.  We have a bottle of Imo's dressing that has been hanging around in our refrigerator for awhile.  I've been trying to finish it up so I could open a new bottle of dressing.  Last night I succeeded when I made this yummy pea salad.  It's a spin on the version you might have eaten at church dinners and you'll love it!  Bring it to your next church dinner or picnic.

Peas and Pasta Salad
Ingredients:
2 1/2 Cups Frozen Peas
3 Cups Cooked Pasta
1/2 Red Bell Pepper, chopped
2 Hard-boiled Eggs, chopped
1/2 Colby Cheese, diced
1/4 Cup Red Onions, diced
1/4 Cup Italian Salad Dressing
1/2 Cup Mayonnaise
1/2 Tsp Dill Weed

1. Pour frozen peas into a large bowl.  Do not cook them. 
2. Add cooked pasta to the bowl
3. Chop and dice bell peppers, eggs, colby cheese, and red onions.  Add to bowl.
4. Pour Italian salad dressing and mayo into the bowl.  Sprinkle dill weed on top.  Mix thoroughly. 

Your salad will need to sit out while for awhile (1/2 an hour to an hour) to allow your peas to defrost.  After that, stir and either serve immediately or put in the refrigerator to enjoy later.