Macaroni Salad with Tomatoes and Peas
Creamy, colorful, and bursting with fresh flavors, this Macaroni Salad with Tomatoes and Peas is the ultimate crowd-pleaser for warm-weather gatherings or weekday meals. Tender macaroni is coated in a luscious dressing made from mayonnaise, sour cream, Dijon mustard, and a tangy splash of apple cider vinegar, offering the perfect balance of creaminess and zest. Sweet cherry tomatoes, vibrant peas, crisp celery, and fresh green onions add layers of texture and brightness to every bite, making this dish as visually appealing as it is delicious. Ready in just 25 minutes and easy to prepare ahead, this chilled pasta salad is a refreshing side dish that pairs beautifully with grilled proteins, picnic favorites, or as a light main course. Keywords: macaroni salad recipe, pasta salad with peas, creamy macaroni salad, tomato macaroni salad, summer pasta salad.
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Recipe Information
Ingredients
- 2 cups macaroni pasta
- 1.5 cups cherry tomatoes
- 1 cup frozen peas
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (finely chopped) celery stalk
- 2 (sliced) green onion
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool.
While the pasta is cooking, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth. Adjust seasoning to taste if needed.
Add the cooked and cooled macaroni pasta to the dressing. Toss to coat evenly.
Add the cherry tomatoes (halved or quartered, depending on size), frozen peas (thawed by running under warm water), finely chopped celery, and sliced green onions to the bowl with the dressed pasta. Gently fold until the vegetables are evenly distributed.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a quick stir and adjust seasoning if necessary. Serve chilled.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1578 mg | 34% | |
*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.
