Velveeta Bowtie Pasta Salad
A Quick Look At The Recipe
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Recipe Name: Velveeta Bowtie Pasta Salad
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Main Ingredients: grated Velveeta, bowtie pasta, – 3/4 C Mayo, English peas, T spicy brown mustard, jar of pimentos, C sweet pickle relish, salt and pepper to taste
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Why You'll Love It: Velveeta Bowtie Pasta Salad combines tender bowtie pasta with creamy Velveeta, mayo, sweet relish, and peas for a tangy, cheesy side dish. Perfect for potlucks, summer cookouts, or Sunday suppers. This make-ahead pasta salad is a true crowd favorite.
What do you plan on cooking on the 4th?
A Quick Look At The Recipe
- Recipe Name: Velveeta Bowtie Pasta Salad
- Main Ingredients: grated Velveeta, bowtie pasta, – 3/4 C Mayo, English peas, T spicy brown mustard, jar of pimentos, C sweet pickle relish, salt and pepper to taste
- Why You'll Love It: Velveeta Bowtie Pasta Salad combines tender bowtie pasta with creamy Velveeta, mayo, sweet relish, and peas for a tangy, cheesy side dish. Perfect for potlucks, summer cookouts, or Sunday suppers. This make-ahead pasta salad is a true crowd favorite.
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)
Servings: 6 - 8 servings
Ingredients
- 1 cup Velveeta grated
- 10 ounces bowtie pasta
- ½ - ¾ cup mayonnaise 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 oz jar of pimentos
- ⅓ cup sweet pickle relish
- salt and pepper, to taste I start with ½ tsp of each
Instructions
- Cook pasta according to package directions. Drain in a colander and run cold water over it to cool.10 ounces bowtie pasta
- Mix all other ingredients together in medium mixing bowl.1 cup Velveeta, ½ - ¾ cup mayonnaise, 1 can English peas, 1 T spicy brown mustard, 2-4 oz jar of pimentos, ⅓ cup sweet pickle relish, salt and pepper, to taste
- Add macaroni and mix well, adding more mayo if needed.10 ounces bowtie pasta, ½ - ¾ cup mayonnaise
- Chill for at least 1 hour and stir before serving.
Notes
- I always make this the night before. The flavors get so much better after a few hours in the fridge!
- Feel free to swap the bowtie pasta for elbow macaroni or rotini. Whatever you have in the pantry works great!
- If you're feeding a crowd, I'd recommend doubling the recipe. This one goes fast at potlucks and BBQs!
- For a bit of crunch, diced celery or red onion makes a great mix-in without overpowering the other flavors.
Tried this recipe?Mention @southernplate or tag #southernplate!
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!
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!
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
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!
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”
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!
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.