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creamy macaroni salad with peas

Old Fashioned Macaroni Salad With Peas

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rubber spatula
  • 1 Plastic wrap or lid

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 1 tablespoon salt for pasta water
  • 1 cup frozen peas thawed and drained
  • 3 hard-boiled eggs peeled and chopped
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add the tablespoon of salt, then add the elbow macaroni and cook until just al dente according to package directions.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a large mixing bowl, combine the cooled macaroni, thawed peas, chopped eggs, celery, red onion, and red bell pepper.
  • In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, onion powder, paprika, kosher salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently fold with a rubber spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  • Just before serving, fold the chopped parsley into the macaroni salad and gently stir to loosen the texture.

Notes

For best results, make sure the pasta is fully cooled and well drained so the dressing clings instead of thinning out; thaw and drain peas to avoid watering down the salad; finely chop vegetables so each bite is balanced; if the salad seems dry after chilling, stir in a spoonful or two of mayonnaise or a splash of milk; and keep the salad refrigerated, serving it well chilled and not leaving it at room temperature for more than 2 hours for food safety.
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