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
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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!