Print: 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.

Prep

14 min

Cook

41 min

Servings

Difficulty

Medium

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 per serving

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