Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.

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Recipe Summary

cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

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, rinse, and transfer to a bowl.

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  • Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.

  • Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.

  • Chill in the refrigerator for 2 to 3 hours before serving.

Nutrition Facts

202 calories; protein 4.8g; carbohydrates 25g; fat 9.2g; cholesterol 5.9mg; sodium 93.1mg. Full Nutrition
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