Guide To Serve Macaroni Salad Recipe With Peas Quick

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Macaroni salad: a staple at potlucks, picnics, and backyard barbecues everywhere. This versatile side dish is loved for its simplicity, affordability, and endless variations. Today, we’re diving into the classic macaroni salad recipe with peas, a crowd-pleaser that’s guaranteed to disappear quickly.

This recipe is all about achieving the perfect balance between creamy, tangy, and refreshing. It’s easy to customize – feel free to add your favorite chopped veggies, shredded cheese, or even a protein like cooked chicken or shrimp.

Macaroni Salad with Peas
Macaroni Salad with Peas


1 pound (454 g) elbow macaroni pasta

  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 1/4 cup (60 ml) milk
  • 2 tablespoons (30 ml) white vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) granulated sugar
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 cup (150 g) frozen peas, thawed and drained
  • 1/2 cup (75 g) chopped celery
  • 1/4 cup (60 ml) chopped red onion (optional)

  • Instructions:

    1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions for al dente pasta. Drain and rinse under cold water to stop the cooking process.

    2. Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, milk, white vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and creamy.

    3. Combine everything: Add the cooked and drained pasta, peas, celery, and red onion (if using) to the dressing bowl. Gently toss everything together to coat evenly.

    4. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

    Nutrition Facts (per serving):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 400mg
  • Carbohydrates: 40g
  • Sugar: 5g
  • Protein: 5g

  • Tips:

    For a richer flavor, use full-fat mayonnaise and sour cream.

  • Want a bit of a kick? Add a pinch of cayenne pepper or a splash of hot sauce to the dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Conclusion

    This classic macaroni salad recipe is a perfect example of how simple ingredients can come together to create something truly delicious. It’s a versatile side dish that can be enjoyed by everyone.

    Now, let’s answer some of your burning macaroni salad questions!


    1. Can I use a different type of pasta?
    Absolutely! While elbow macaroni is the classic choice, any short-cut pasta like shells, penne, or rotini will work well.

    2. What can I add to this recipe for extra flavor?
    The possibilities are endless! Diced bell peppers, chopped fresh herbs like parsley or dill, crumbled cooked bacon, or even a sprinkle of shredded cheese are all great additions.

    3. Is it okay to use frozen vegetables?
    Yes, frozen peas are a perfectly acceptable choice. Just thaw and drain them before adding them to the salad.

    4. How can I make this recipe gluten-free?
    Simply use gluten-free pasta! There are many delicious gluten-free options available at most grocery stores.

    5. My macaroni salad turned out watery. What went wrong?
    Make sure to drain the pasta thoroughly after cooking. Excess water can dilute the dressing and make the salad soggy.