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Macaroni Salad with Peas

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Macaroni Salad with Peas



Ingredients :

  • 1 (8 ounce) package elbow macaroni
  • 4 whole green onions
  • thinly sliced
  • 2 stalks celery
  • diced
  • ½ large red bell pepper
  • diced
  • ⅓ cup frozen petite peas
  • thawed
  • 1 tablespoon minced fresh parsley
  • or to taste
  • ⅓ cup mayonnaise
  • 3 tablespoons sour cream
  • or more to taste
  • 2 tablespoons cider vinegar
  • 2 teaspoons white sugar
  • 2 teaspoons dry mustard
  • salt and freshly ground black pepper to taste
  • Methods :

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
  • Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
  • Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
  • Chill in the refrigerator for 2 to 3 hours before serving.
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