Pea and Macaroni Salad

This side dish salad is popular at potlucks and picnics. This recipe makes enough for a crowd; take it to the next picnic or potluck.

Recipe from Midwest Living
Pea and Macaroni Salad
12 to 16
20 mins
not yet rated
add your rating
add a comment
  • 1   cup fresh pea pods
  • 8   ounces dried elbow macaroni
  • 1   cup frozen peas, thawed
  • 1/2  cup mayonnaise or salad dressing
  • 1/2  cup dairy sour cream
  • 1/3  cup milk
  • 1/4  cup horseradish mustard
  • 2   cloves garlic, minced
  • 1/4  teaspoon salt
  • 1/4  teaspoon pepper
  • 3/4  cup thinly sliced celery
  • 2   tablespoons chopped onion
  •  Milk (optional)
  •  Pea pods (optional)
Related Video
How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

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.
In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt, and pepper; set aside.
In a large bowl combine cooked macaroni, pea pods, peas, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.
Cover; chill 4 to 24 hours. Stir mixture before serving. If necessary, add additional 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: cal. (kcal) 178, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 2, carb. (g) 18, fiber (g) 2, pro. (g) 4, vit. A (RE) 31, vit. C (mg) 6, sodium (mg) 169, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Back to Top