Macaroni Green Pea Salad
Brighten up your mealtime with this creamy and colorful Macaroni Green Pea Salad, a refreshing twist on a classic pasta salad perfect for potlucks, picnics, or a light lunch. Packed with tender elbow macaroni, crisp red bell peppers, carrots, and sweet green peas, this dish is a vibrant blend of textures and flavors. The tangy, creamy dressing—made with a mix of mayonnaise, sour cream, Dijon mustard, and a hint of sugar—ties everything together beautifully. Finely chopped fresh parsley adds a pop of freshness to every bite. Ready in just 25 minutes and served chilled, this easy-to-make salad is a crowd-pleaser that's as versatile as it is delicious. Enjoy a dish that’s as inviting as it is satisfying with this macaroni salad recipe!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup frozen green peas
- 1 medium red bell pepper
- 1 medium carrot
- 0.5 medium red onion
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the macaroni cooks, place the frozen green peas in a colander. Run hot water over them for 1-2 minutes to thaw. Drain well and set aside.
Dice the red bell pepper, carrot, and red onion into small, bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until the dressing is smooth and well blended.
Add the cooked and cooled macaroni, thawed green peas, diced red bell pepper, carrot, and red onion to the bowl with the dressing. Toss everything gently to coat the ingredients evenly with the dressing.
Finely chop the fresh parsley and sprinkle it over the salad. Give it a final toss to incorporate.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 32.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
