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
- 1 , 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
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Green Apple Salad With Blueberries, Feta, and Walnuts
This easy and delicious salad with Granny Smith apples, feta, and walnuts is always a hit.
Oatmeal Dried Fruit Cookies
These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.
4-Ingredient Slow Cooker Peach Cobbler
This peach cobbler is super simple to make in a crockpot for a delightfully sweet and comforting dessert. The cakey crust is rich and buttery, and the peaches are super juicy and bursting with flavor. Serve warm, topped with cold vanilla ice cream.