Pass-The-Peas Salad
Recipe from
Better Homes and Gardens
This fresh pea pod side salad tossed with horseradish-mustard dressing makes enough for a crowd. Plus it can be made up to one day before serving.
Servings:
12 to 16 side-dish servings
Prep Time:
25 mins
Total Time:
4 hrs 25 mins
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Ingredients
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1 cupfresh pea podssee savings
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8 ouncesdried elbow macaronisee savings
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1 cupfrozen peas, thawedsee savings
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1/2 cupmayonnaise or salad dressingsee savings
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1/2 cupdairy sour creamsee savings
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1/3 cupmilksee savings
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1/4 cuphorseradish mustardsee savings
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2 clovesgarlic, mincedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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3/4 cupthinly sliced celerysee savings
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2 tablespoonschopped onionsee savings
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Milk (optional)see savings
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Pea pods (optional)see savings
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Directions
1.
Remove tips and strings from pea pods. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.
2.
In a small bowl stir together mayonnaise, sour cream, milk, mustard, garlic, salt, and pepper; set aside.
3.
In a large bowl combine the cooked macaroni and pea mixture, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.
4.
Cover; chill 4 to 24 hours. Stir mixture before serving. If desired, add milk, (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Makes 12 to 16 side-dish servings.
Nutrition information
Per serving: Calories 178, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 169 mg, Carbohydrate 18 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 11%, Calcium 6%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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