Brighten any picnic or potluck with this creamy, tangy side dish.
Over the years, I’ve attended many picnics, most of which had some kind of mac salad on the table. I’ve had this dish in a variety of ways—sometimes creamy and classic, on other occasions fresh and vinegary, and once even spicy. But one of the easiest ways to craft macaroni salad is with peas and crunchy bell pepper—so that each bite has an ideal blend of satisfying textures and complementary flavors. Savory, a tad sweet, and blissfully tangy, macaroni salad with peas can easily become a family favorite.
While mac salad has always been a summertime dish for my family, there’s no reason why you can’t craft this in the middle of winter. After all, we’re blessed to live in an era when fresh produce is available in supermarkets year-round, and the frozen peas make this recipe even easier.
With a luscious, mayo-based dressing and fresh seasonings, macaroni salad with peas has become a staple at my family gatherings and many others. Now you can try it too!
Optional additions
While this macaroni salad is a simple and easy base to work with, you can jazz it up with a variety of different additions for more texture and flavor. My favorite added ingredient is hard-boiled eggs. Usually, I’ll make three or four and then slice them up to garnish the top of the serving bowl. But you can also chop them into bits and mix them throughout the whole salad. For a little more crunch and color, mix in half a cup of shredded carrots. And if you’d like just a hint of spice, then add half a teaspoon of ground cumin.
How do I store leftovers?
Keep leftovers in an airtight container and refrigerate for 1-2 days. Freezing it will likely ruin the creamy texture. Enjoy it cold and fresh from the fridge, either by itself or as a side to another meal.
Similar recipes to try
Sometimes, I just want a classic Macaroni Salad Recipe, which is simple and iconic. And when I want a heartier version that will fill me up for longer, I’ll craft Chicken Macaroni Salad, a scrumptious spin on the traditional that can be enjoyed as a main by itself. On the other hand, if I want to ditch the macaroni altogether, but I still yearn for that sweet and creamy dressing, I’ll whip up some crunchy Keto Coleslaw. It’s refreshing, perfect for picnics, and can be used as a side or as a topping.
Macaroni Salad With Peas
Ingredients
- 8 ounces elbow macaroni
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 teaspoons white sugar
- 1 1/2 teaspoons dry mustard
- Salt to taste
- Ground black pepper to taste
- 4 green onions thinly sliced
- 2 ribs celery diced
- 1/2 cup diced red bell pepper
- 1/3 cup frozen peas thawed
- 2 teaspoons fresh parsley minced, plus more for garnish
Instructions
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Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook for about 8 minutes until tender yet firm. Drain the pasta and rinse with cool water.
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In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, white sugar, dry mustard, salt, and pepper. Taste and adjust seasonings as needed. Add the cooled pasta, green onions, celery, red bell pepper, peas, and parsley.
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Stir until all ingredients are well mixed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with additional parsley.
Nutrition
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