Name: Macaroni Salad with Peas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Elbow macaroni - 1 (8 ounce) package; Whole green onions, thinly sliced - 4; Celery, diced - 2 stalks; Red bell pepper, diced - ½ large; Frozen petite peas, thawed - ⅓ cup; Minced fresh parsley, or to taste - 1 tablespoon; Mayonnaise - ⅓ cup; Sour cream, or more to taste - 3 tablespoons; Cider vinegar - 2 tablespoons; White sugar - 2 teaspoons; Dry mustard - 2 teaspoons; Salt and freshly ground black pepper to taste - 2 teaspoons

Ingredients for - Macaroni Salad with Peas

1. Elbow macaroni 1 (8 ounce) package

2. Whole green onions, thinly sliced 4

3. Celery, diced 2 stalks

4. Red bell pepper, diced ½ large

5. Frozen petite peas, thawed ⅓ cup

6. Minced fresh parsley, or to taste 1 tablespoon

7. Mayonnaise ⅓ cup

8. Sour cream, or more to taste 3 tablespoons

9. Cider vinegar 2 tablespoons

10. White sugar 2 teaspoons

11. Dry mustard 2 teaspoons

12. Salt and freshly ground black pepper to taste 2 teaspoons

How to cook deliciously - Macaroni Salad with Peas

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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