A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

TinaJ

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 macaroni and transfer to a large mixing bowl.

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  • Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Cook's Note:

You can use mini pasta shells or farfalle instead of elbow macaroni, if desired.

Nutrition Facts

367 calories; protein 11.1g; carbohydrates 32.4g; fat 21.5g; cholesterol 26.8mg; sodium 272.9mg. Full Nutrition
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