Description
I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch–this was a big hit even among folks who don’t normally like macaroni salads. The peas are the real surprise.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 8