Macaroni Salad with Peas
Description
Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
Ingredients
•
1 (8 ounce) package elbow macaroni
•
4 whole green onions, thinly sliced
•
2 stalks celery, diced
•
1/2 large red bell pepper, diced
•
1/3 cup frozen petite peas, thawed
•
1 tablespoon minced fresh parsley, or to taste
•
1/3 cup mayonnaise
•
3 tablespoons sour cream, or more to taste
•
2 tablespoons cider vinegar
•
2 teaspoons white sugar
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2 teaspoons dry mustard
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salt and freshly ground black pepper to taste
Directions
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.