Velveeta Bowtie Pasta Salad
What do you plan on cooking on the 4th?
I’d love to hear your menu in the comments section and its a great opportunity for everyone to get more ideas, too!
Today I’m bringing you a quick and easy recipe I developed for Velveeta that would be a great side dish for your July 4th or any other summer meal! I hope you enjoy the video and the recipe that follows. Thank you so much for being the very best part of Southern Plate! Gratefully, Christy (Recipe is below)
Ingredients
- 1 Cup grated Velveeta
- 10 ounces bowtie pasta
- 1/2 – 3/4 C Mayo (If you like more dressing, add the full amount)
- 1 can English peas, drained
- 1 T spicy brown mustard (can use regular if you have it on hand!)
- 2-4 ounce jar of pimentos
- 1/3 C sweet pickle relish
- salt and pepper to taste (I start with 1/2 tsp of each)
Instructions
- Cook pasta according to package directions. Drain in a colander and run cold water over it to cool. Mix all other ingredients together in medium mixing bowl. Add macaroni and mix well. Add more mayo if needed. Chill. Stir before serving. *Special thanks to Marlene who gave me the beautiful red casserole dish featured in the final shot of my video.
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Ingredients
- 1 Cup grated Velveeta
- 10 ounces bowtie pasta
- 1/2 – 3/4 C Mayo (If you like more dressing, add the full amount)
- 1 can English peas, drained
- 1 T spicy brown mustard (can use regular if you have it on hand!)
- 2-4 ounce jar of pimentos
- 1/3 C sweet pickle relish
- salt and pepper to taste (I start with 1/2 tsp of each)
Instructions
- Cook pasta according to package directions. Drain in a colander and run cold water over it to cool. Mix all other ingredients together in medium mixing bowl. Add macaroni and mix well. Add more mayo if needed. Chill. Stir before serving. *Special thanks to Marlene who gave me the beautiful red casserole dish featured in the final shot of my video.
For more great Velveeta recipes, visit the Velveeta Facebook page!
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Transparency Disclosure: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments – because that wouldn’t be right anyway.
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Posted by Christy Jordan
on Jun 24 2010. Filed under Side Dishes.
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We’re havin a fish fry. Fried catfish and all the fixins to go with it. Yum, Yum!!
OH now that sounds DELICIOUS! I know you’ll have a wonderful time!!
Gratefully,
Christy
I love that red bowl!! The recipe sounds good too. I love a good pasta salad. I will definitely make this and maybe add some shredded chicken to it to make it more of a meal.
Oh Lisa, that is a wonderful idea!!! I have this in my fridge right now and I think I’ll do that for my lunch. Thank you!
Gratefully,
Christy
Christy – I am not receiving emails although when I tried to subscribe again it wouldn’t let me because it said I was already in the system.
Thanks,
Analoyce
Don’t know yet what’s on the menu. The pasta would make a great side no matter what. Hopefully…we aren’t recovering from our first Storm here in Louisiana.
I hope the weather is kind to you on the fourth! Goodness knows our poor coastlines have taken enough of a beating as it is.
Whatever you serve, I know it will be a wonderful day for your family because they have you!
Gratefully,
Christy
Simply spot-on incredible timing… I needed a side dish for an upcoming gathering – this will be perfect! Well, doubled, it’ll be perfect!!
Hey Debbie! How are things down in Dothan? Hope you enjoy this and it was great seeing you on here today!
Gratefully,
Christy
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Sounds good how many servings do you think this will be?
If served as a side dish, I’d say six to eight people, easy
Thank you!
The 4th of July is always special for our family – it is my brother’s birthday – so we call him our firecracker. In St. Louis, they always have great fireworks displays for 3 nights under the Gateway Arch, down on the Mississippi River…so we are kind of southern!
Our menu this year is BBQ Babybacks, Brats, German Potato Salad, Baked Beans, Watermellon (spiked with Vodka) Strawberries and Chocolate Pound Cake – lots of cold sodas, teas, and beer!
Judy, I may be coming to St Louis with that menu (minus the spiked watermelon, hehehe). I’ve never been there, hope to see it one day. I’ve heard wonderful things about your area and Meet Me In St Louis is one of my favorite movies of all time so I need to go there so I can sing it more!!!
Gratefully,
Christy
Honey – we would just love your southern charm and you would truly love St. Louis – maybe it will be on your book tour and your St. Louis fans could show you off at some of our favorite recipes.
Your Southern Plate and beautiful kids make me smile and have a better workday – bless you a thousand times over.
Hey Christy!
We are having a neighborhood pig pickin’ with BBQ’ed potatoes, slaw, hushpuppies, Brunswick stew (my hubby is making that) and all the wonderful sides and desserts that the neighbors will bring!
With the fourth on a Sunday this year, we have extra days for celebrations, so we also have a traditional hamburger/hotdog cookout on Monday! Enjoy the holiday! I bought a patriotic bunting today to put up on our front porch–can’t wait to display the red, white and blue!
oh your bunting and your celebration sound wonderful – but what I love most is your attitude!!!!
You’ve lifted me up even higher just reading your words!
Gratefully,
Christy
We all love basil and I have a recipe for basil tomato pasta salad that will be on our menu along with fresh corn and hamburgers. Yum.
I am not sure of the cooking part yet , but for sure will have birthday cake and ice cream for my middle son’s birthday. He will be 37 on the fourth of July. He always thought the picnics, parades, and fireworks were all for his birthday when he was little. Maybe still does!
I wanna make that salad! I will probably grill some chicken that I soaked in buttermilk overnight. I’d rather melt outside than heat the house up for hours.
*Sings Ricky Martin Song…”LIVIN VELVEETA LOCA”
Oh.. and of course. Great job on the video too. The people at Velveeta knew what they were doing when you picked you and Tina to be Kitchenistas!
Christy
There will be 16 of us for the 4th. We will have our big celebration on Sat. the 3rd, (everyone wants to go white water rafting on the Ocoee River on Sun. after church.
Then on Sun. night there will be fireworks out here on the lake (we live on a lake in N,Ga. mnts.
Our menu will be a southern style hash (not Brunswick stew) that we make every year. Its traditional. It is a recipe that comes from my grandmother’s family and it is written in my father’s handwriting.
Its made traditionally with beef and pork and usually cooks for about 2 days, all day and night. sauce, spices and potatoes and onions.
With this, we will have rice, bbq ribs, baked beans, slaw, bbq chicken
(we have some that wont eat beef, plenty of cold lemonade and Southern style sweet tea, appetizers and plenty of desserts. Yum
Have a wonderful 4th.
Sue
We were just invited last night to a friends bash they are having. Now I know what to take. I love your bowl too. I love to antique shop and now every time I see a vintage Pyrex anything I think of you. My birthday is the 3rd so I have always loved all the festivities of the 4th. Have a great 4th of July!
Well, of course we begin the 4th on the evening before, when my Girl Scout troop gets together and decorates our trailer with every piece of red-, white-, and blue-ness we can find, plus all our Girl Scout flags (and maybe a Boy Scout flag too this year, ’cause it’s their 100th anniversary) … so we can march down our main street on parade day to wave at all our neighbors and give our fervent thanks for everything!
Of course, this is after we finish our local production of The Sound of Music, opening night for which is tomorrow (!!!). Because I can’t tell my kids and my Scouts to push themselves without walking the walk myself, I’m treading the boards for the first time in 35 years as a singing nun – and because gravity apparently affects _everything_, I’m also learning how to sing mezzo instead of first soprano, which is what I used to be. I hope the kids watch and learn: find something fun and hard, (or find something hard and make it fun!)do it, and enjoy the accomplishment!
I don’t know what we’re having yet, either. We’ll probably grill, which is always fun. One of the few down sides of Alaska in the summer is that you can’t really enjoy fireworks since it’s light out the entire night!
Hi Christy, That looks yummy! This is my favorite recipe site, and I just love your “commentary”. I can’t wait to get your cookbook!
Hi Christy!
Could you please answer a nagging question of mine? I have loved your canister set every time I see it in one of your videos. I am referring to the glass ones with the red tops and the words Flour, sugar, etc written on them. They are soooo cute! Would you please tell me where you got them? I hope they are still available to buy! Thanks Christy! I love your website! I am a transplanted Louisiana girl living the state of Texas!!!Yeehaw!!
I would love to know also!! Kmarts sells the jars with the red lid but no words are written on them. Hope we find out!!LOL
Thanks Sue for letting me know where the canisters came from. I wish I had a kmart in my neck of the woods..used to but it closed….:( Have a great day!!
No sure where she buys the canisters but I believe I’ve read that she does the lettering herself. Hope that helps!
Thanks Lavelle for your input on Christys canister set. Do you remember how she does the lettering? Does she paint the words on are are they some type of sticker she bought? I cant wait until Christy responds to our posts about those cute canisters!!
Yah, I remember in a post I read she said HOW she did it, but I can’t remember..maybe just email her!
Ah, I found her post! these are her words:
“”Eventually I promise I’m going to get around to doing a tutorial on my canisters… I made them myself but I don’t know where you can get the letters because I had a friend do those up for me so that is what I’m hesitant about because I can’t bring you A.B.C. steps to having canisters just like mine, I can only bring you A. and B.”"
So, if you email her maybe she she will do the tutorial!
Hi Hallie,
Thanks so much for trying to find out how she decorated her canisters. I really appreciate you taking the time to do that. I had no idea she decorated them. I thought she bought them that way. Anyway, they are super cute..dont you think? Christy…if you are reading this..please do a tutorial on how your canisters were decorated!
Thanks again for your reply! Have a blessed day!
We’ll be going to friends for the day and I’ll be taking brownie squares decorated with white frosting with red & blue stripes and some red, white & blue star sprinkles. Everyone loves brownies!! I use a cookie cutter to cut the squares out of the brownie pan.
~~~~~~~
Have a happy 4th of July to you & your family!!!
Im makin this for the 4th, but I am gonna add a little onion to mine cause I like onion (Im like you Christy, gotta have some onion in my salad). Im also gonna do another slow cooker roast like i did this past weekend. And you are gonna like this one, the next day, I cut up the leftover roast, got me some of those southern style hash browns, sauteed some onion, then added the hash browns and let them cook a bit, added the roast beef and let it cook some more, then poured some of the gravy from the roast over that and let the whole thing simmer. Instant roast beef hash, YUMMY.
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Never thought of Velveeta being used this way. Too used to the whole shells and cheese or salsa and melted cheese notions.
4th is my parents anniversary so we usually do something different than the standard summer fare. And I usually bake some favorite sweet treat of theirs. Really, though, not sure yet.
Anyway, this really looks delicious and as Lora said, I’m eagerly awaiting your cookbook!
I can right off the bat this is going to become a new favorite dish of mine.
Grandaughter, Emma Paisley will be 7 years old on the 4th. WE ARE GOING TO PARTY with lots of LOVE AND LAUGHTER and FOOD AND FUN!!! Come on down if you have a mind to anyone. There is always more than enough.
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