Macaroni Salad with Peas recipe
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Ingredients
- 1 (8 ounce) package elbow macaroni 4 whole green onions, thinly sliced 2 stalks celery, diced ½ large red bell pepper, diced ⅓ cup frozen petite peas, thawed 1 tablespoon minced fresh parsley, or to taste ⅓ cup mayonnaise 3 tablespoons sour cream, or more to taste 2 tablespoons cider vinegar 2 teaspoons white sugar 2 teaspoons dry mustard salt and freshly ground black pepper to taste
Nutrition Info
- 202.3 caloriescarbohydrate: 25 gcholesterol: 5.9 mgfat: 9.2 gfiber: 1.8 gprotein: 4.8 gsaturatedFat: 1.9 gservingSize: -sodium: 93.1 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Macaroni Salad with Peas
Directions
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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.
Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl, mix well. Pour over pasta.
Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
Chill in the refrigerator for 2 to 3 hours before serving.