Macaroni Salad With Peas

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Recipe Summary Macaroni Salad With Peas

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.

Ingredients | Pasta Salad With Mayo Recipe

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

Directions

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.

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

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

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

Info | Pasta Salad With Mayo Recipe

prep: 15 mins cook: 15 mins additional: 2 hrs total: 2 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Macaroni Salad With Peas

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