Cook’s note: “My sister Erin brought this salad to a family gathering several years ago. I decided that I needed to serve it at the Community Meal. It is a favorite.”


1 lb. bow tie pasta

1 C. shredded Cheddar

1 C. frozen peas, defrosted

2 stalks celery, diced

2 carrots, diced

1 small red onion, diced

For dressing, combine:

1 C. mayo

2⁄3 C. sugar

1/4 C. white vinegar

3 T. horseradish mustard

1 tsp. salt

1/2 tsp. pepper