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creamy macaroni salad with peas

Macaroni Salad With Peas And Eggs

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 medium pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 rubber spatula or wooden spoon

Ingredients
  

  • 2 cup elbow macaroni dry
  • 4 large eggs
  • 1 cup frozen peas thawed
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup dill pickles finely chopped
  • 1 cup mayonnaise full-fat
  • 2 tablespoon yellow mustard prepared
  • 2 tablespoon pickle juice from jar
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt plus more for pasta water
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley optional; chopped
  • 1 Paprika optional; for garnish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente.
  • While the pasta cooks, place the eggs in a medium pot, cover with cold water by 1 inch, bring to a boil, then cover, turn off heat, and let stand for 10–12 minutes.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
  • Transfer the cooled macaroni to a large mixing bowl and set aside.
  • Drain the hot water from the eggs, cover them with cold water and a few ice cubes, and let them sit until cooled enough to handle.
  • Peel the cooled eggs and chop them into bite-size pieces.
  • Add the chopped eggs, thawed peas, chopped celery, chopped red onion, and chopped dill pickles to the bowl with the macaroni.
  • In a small mixing bowl, whisk together the mayonnaise, yellow mustard, pickle juice, white vinegar, granulated sugar, garlic powder, onion powder, kosher salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently fold everything together with a spatula until evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly and refrigerate the macaroni salad for at least 1 hour to chill and allow flavors to meld.
  • Before serving, stir the salad, sprinkle with chopped fresh parsley and a light dusting of paprika if using, and serve chilled.

Notes

For best results, make this salad a few hours ahead or even the day before so the flavors fully develop, and be sure the pasta is well-drained and cooled so the dressing doesn’t become watery. If using frozen peas, just thaw (don’t cook) to keep them sweet and slightly firm, and cut the vegetables finely so they distribute evenly in every bite. If the salad thickens in the fridge, loosen it with a spoonful or two of mayonnaise or a splash of milk right before serving. Keep the salad refrigerated and discard any portion that has been at room temperature for more than 2 hours, especially in warm weather. Adjust richness by using part Greek yogurt for the mayo, and feel free to add extras like shredded cheddar, diced ham, or more pickles to match your taste.
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