Macaroni Salad with Peas recipe

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Ingredients

1 (8 ounce) package elbow macaroni
4 whole green onions, thinly sliced
2 stalks celery, diced
½ large red bell pepper, diced
⅓ cup frozen petite peas, thawed
1 tablespoon minced fresh parsley, or to taste
⅓ cup mayonnaise
3 tablespoons sour cream, or more to taste
2 tablespoons cider vinegar
2 teaspoons white sugar
2 teaspoons dry mustard
salt and freshly ground black pepper to taste

Nutrition Info

202.3 calories
carbohydrate: 25 g
cholesterol: 5.9 mg
fat: 9.2 g
fiber: 1.8 g
protein: 4.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 93.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.

  2. Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl, mix well. Pour over pasta.

  3. Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.

  4. Chill in the refrigerator for 2 to 3 hours before serving.

Recipe Yield

8 servings

Recipe Note

I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.

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