Macaroni Salad with Peas


  • 1 (8 ounce) package elbow macaroni
  • 4whole 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
  • Directions

  • Step 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.


  • Step 2

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

  • Step 3

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

  • Step 4

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

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