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.
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- whole green onions: 4 piece (sliced)
- stalks celery: 2 piece (diced)
- red bell pepper: 0.5 piece (diced)
- frozen petite peas: 0.33333 cup (thawed)
- fresh parsley: 1 Tbsp (to taste, minced)
- mayonnaise: 0.33333 cup
- sour cream: 3 Tbsp (to taste)
- cider vinegar: 2 Tbsp
- white sugar: 2 tsp
- dry mustard: 2 tsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
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Chill in the refrigerator for 2 to 3 hours before serving.
