A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Ingredients
- 1 package elbow macaroni , 16 ounce
- 2 cups frozen peas
- 1 cup mayonnaise
- 8 ounces mild Cheddar cheese , cut into small cubes
- 3 stalks celery , chopped
- 0.5 whites onion , chopped
- salt and ground black pepper 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 macaroni and transfer to a large mixing bowl.
-
2
Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
Nutrition Facts
Per serving
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