Macaroni Salad with Peas

Ingredients

• 1 package elbow macaroni , 8 ounce
• 4 whole green onions , thinly sliced
• 2 stalks celery , diced
• 0.5 large red bell pepper , diced
• 0.33 cups frozen petite peas , thawed
• 1 tablespoon minced fresh parsley , or to taste

Instructions

1. 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. 2

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

3. 3

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

4. 4

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