Macaroni Salad with Peas

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 202 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons cider vinegar
• salt and freshly ground black pepper to taste
• 2 stalks celery, diced
• ⅓ cup mayonnaise
• 1 (8 ounce) package elbow macaroni
• 2 teaspoons dry mustard
• 1 tablespoon minced fresh parsley, or to taste
• 3 tablespoons sour cream, or more to taste
• ½ large red bell pepper, diced
• 4 whole green onions, thinly sliced
• ⅓ cup frozen petite peas, thawed

Recipe Instructions

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.