Classic Macaroni Salad Recipe with Peas

Ingredients

• 1 (8 ounce) package elbow macaroni
• 4 whole green onions, thinly sliced
• 2 stalks celery, diced
• 0.5 large red bell pepper, diced
• 0.33 cup frozen petite peas, thawed
• 1 tablespoon minced fresh parsley, or to taste
• 0.33 cup mayonnaise
• 3 tablespoons sour cream, or more to taste
• 2 tablespoons cider vinegar
• 2 teaspoons white sugar
• 2 teaspoons dry mustard
• salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add elbow macaroni and cook, stirring occasionally, until al dente, approximately 8 minutes. Drain, rinse thoroughly, and transfer to a large mixing bowl.
2. In a separate small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and black pepper to create the creamy dressing. Pour the prepared dressing over the cooked pasta.
3. Incorporate the dressing, chopped green onions, diced celery, bell pepper, peas, and fresh parsley into the pasta mixture. Stir gently until all ingredients are evenly coated and well combined.
4. Cover the bowl tightly and chill in the refrigerator for a minimum of 2 to 3 hours, or preferably overnight, to allow the flavors to meld together before serving.

Nutrition

• Calories: 202 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 93 mg
• Protein Content: 5 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g