Description

This pasta salad is just in time for summer picnics, get togethers, pool parties and BBQ's. It definitely isn't like the typical boring pasta salad. This one is full of spicy ingredients, but if you aren't crazy for spice, add less of those to your taste.

Ingredients

• 3/4 -1 1/4 c. mayonnaise
• 1/4 c. horseradish or a little less, if desired
• 1/4 c. sour cream
• 1/2 c. shredded Parmesan cheese
• 1/4 - 1/3 c. finely chopped peperoncini
• 1/3 c. peperoncini juice reserved from the jar or a little less, if desired
• 1 T. freshly squeezed lemon juice
• 2 T. fresh oregano, minced
• 1/2 t. freshly ground black pepper
• 1/2 - 1 t. crushed red pepper flakes
• 1 lb. elbow macaroni, cooked al dente and cooled
• 4 - 6 large hard boiled eggs, chopped
• 1/2- 3/4 c. frozen peas, thawed

Steps

1. Cook pasta to al dente, about 7 minutes; drain; cool.
2. Cook eggs until they are hard boiled; cool, peel and chop.
3. In a large bowl, combine mayonnaise, horseradish, sour cream, Parmesan cheese, chopped peperoncini, peperoncini juice, lemon juice, oregano, black pepper and crushed red pepper flakes. This can be done a day in advance, if desired. The consistency will be thin, but the pasta will soak it all up.