Macaroni Green Pea Salad
This tasty classic macaroni green pea salad has great textures and tastes fabulous. Everyone loves a classic and this recipe sure is a winner of a classic. Enjoy!
When putting together this recipe, I wanted to add a bright color into the macaroni salad that also had a mild flavor. I felt like frozen green peas would be the perfect addition for taste and texture.
Everyone I have served this macaroni salad to really enjoyed it and someone at one point or another has asks for the recipe.
Simple ingredients make up this classic dish.
Great for a side dish for a barbeque or a potluck dinner party.
This recipe make about 6 side dish servings. It’s easily doubled or cut in half.
For a main meal, add some diced chicken or tuna. I do add tuna a many occasion when my daughter comes to visit. It’s a great brunch addition.
It’s also a delicious vegetarian option, toss in some chickpeas or diced tofu. The basic recipe is so good as is or any addition just makes this macaroni salad extra special and tasty.
Macaroni Green Pea Salad
Yields: 6 side dish servings – recipe can easily be doubled and tripled or, cut in half
What you’ll need to make this macaroni green pea salad…
Ingredients:
- 4 cups elbow macaroni, about 2 cup cooked
- 1 to 2 scallions/green onions thinly sliced, use less or more to taste
- 1/2 cup finely diced celery
- 2 teaspoons white vinegar or, apple cider works too
- 2 teaspoons granulated sugar, you can use no calorie sweetener but, I have not tried that as of yet
- 1/2 teaspoon coarse sea or kosher salt
- 1 teaspoon yellow mustard
- 1 1/2 to 2 cups mayo, reduced fat works but fat free is a no no for this recipe, we like our macaroni salad very creamy, you can start with 1 cup then go from there
- 1/2 to 3/4 cup frozen green peas
- 1/4 teaspoon white or black pepper
- 1 teaspoon chopped dill or 1/4 teaspoon dried dill
- 1 to 2 tablespoons cold water or milk if needed to mix up dressing
Additional optional ingredients:
- 1 chopped hard boiled egg
- shredded or chopped carrots
- chopped parsley
Directions:
- Prepare macaroni as per package. When cooked, drain and pour cold water over pasta for a few seconds. Drain again. Pour cooked pasta in a large mixing bowl, break up any clumps if needed. Set aside.
- Pour mayo into the bowl or cup and mix or whisk until creamy. Now, add in the rest of the ingredients. Use a whisk to completely combine until you have a creamy dressing. Taste for sweetness, salt, or if you need to add more vinegar or the cold water for preparation.
- When dressing is combined, pour over cooked pasta and gently mix with a large spoon. Completely coat all the pasta. Taste again for seasoning. Now, add in the frozen peas. Mix gently. Cover bowl and place in fridge for an hour or two. Macaroni salad can be stored sealed in container up to 2 days in fridge. Enjoy!
Here are a few more salad recipes to check out….
Chick Pea Veggie Salad
Shortcut Asian Pasta Salad
Deli Style Pasta Salad
Shortcut Bacon Ranch Pasta Salad
Hemp Seed Chickpea Salad
The Big Salad
Enjoy all the salads above and here’s the recipe for the Classic Macaroni Salad that you can print out below..
Macaroni Green Pea Salad
This simple macaroni salad is loaded with delicious flavors and textures. The green peas add a sweetness and great texture. Make a batch soon and tastes for yourself the deliciousness. Enjoy!
Ingredients
- 4 cups cooked elbow macaroni - 2 cup uncooked
- 1/2 cup diced celery
- 1 - 2 scallions/green onions thinly sliced, use less or more to taste
- 2 tsp granulated sugar, or you can use a no calorie sweetener to taste
- 2 tsp white vinegar or, apple cider works too
- 1/2 tsp coarse sea or kosher salt
- 1 tsp prepared yellow mustard
- 1 1/2 to 2 cups mayo, regular or reduced fat, not fat free start with 1/2 cup
- 1/4 tsp ground pepper, white or black I used white for this recipe
- 1 fresh chopped dill or dried dill
- 1 to 2 tbsp cold water or milk to thin out dressing only if needed
- 1/2 cup frozen peas
Optional additional ingredients
- chopped parsley
- 2 chopped hard boiled eggs
- 1/2 cup shredded or chopped carrots
Instructions
-
Prepare macaroni as per package. When cooked, drain and pour cold water over pasta for a few seconds. Drain again. Pour cooked pasta in a large mixing bowl, break up any clumps if needed. Set aside. Pour mayo into the bowl or cup and mix or whisk until creamy. Now, add in the rest of the ingredients. Use a whisk to completely combine until you have a creamy dressing. Taste for sweetness, salt, or if you need to add more vinegar or the cold water for preparation. When dressing is combined, pour over cooked pasta and gently mix with a large spoon. Completely coat all the pasta. Taste again for seasoning. Add in the frozen peas. Cover bowl and place in fridge for an hour. Macaroni salad can be stored sealed in container up to 2 days in fridge. Enjoy!
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