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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.