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Pasta Salad with Peas

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"A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later."
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30 m servings 367
Original recipe yields 12 servings


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  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 macaroni and transfer to a large mixing bowl.
  2. 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

Per Serving: 367 calories; 21.5 32.4 11.1 27 273 Full nutrition

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