Go Back

Creamy Macaroni Salad with Peas

This creamy macaroni salad features sweet peas and a tangy dressing, making it the perfect side dish or light meal for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups Elbow macaroni You can substitute with gluten-free pasta if desired.
Vegetables
  • 1 cup Peas Fresh or frozen peas are a must.
  • 2 stalks Celery Adds crunch, can swap with chopped bell pepper.
  • 2 stalks Green onions Chives are a good substitute.
Dressing
  • 1 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • 2 tablespoons Dijon mustard Adjust for a milder taste.
  • 2 tablespoons Apple cider vinegar Lemon juice is a nice alternative.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.

Method
 

Cooking the Macaroni
  1. In a large pot, bring salted water to a boil.
  2. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Preparing the Dressing
  1. In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Combining Ingredients
  1. Add the drained macaroni, peas, diced celery, and chopped green onions to the bowl with the dressing.
  2. Mix everything gently until all the pasta and veggies are well-coated in the creamy dressing.
Chilling the Salad
  1. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
Serving
  1. Give it another good stir before serving. Adjust the seasoning if needed.

Notes

This macaroni salad tastes even better the next day, making it a great make-ahead option. Store in an airtight container in the fridge for up to 3 days.