Pasta Salad with Peas
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Ingredients30 m servings 367
Original recipe yields 12 servings
- 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.
- Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
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- Cook's Note:
- You can use mini pasta shells or farfalle instead of elbow macaroni, if desired.
Per Serving: 367 calories; 21.5 32.4 11.1 27 273 Full nutrition