Pea And Macaroni Salad Recipes

Steps:

• Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse in cold water. , In a small bowl, combine the remaining ingredients. Stir in macaroni and peas. Chill until serving.

Steps:

• 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.

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

Steps:

• Remove tips and strings from pea pods.
• Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minutes of cooking.
• Drain and rinse.
• Halve pea pods diagonally; set pasta and pea pods aside.
• In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt and pepper; set aside.
• In large bowl combine cooked macaroni, pea pods, peas, celery and onion.
• Pour mayonnaise mixture over macaroni mixture.
• Stir gently to combine.
• If necessary, add additional milk (1 to 2 Tbsp) to moisten.
• Top with additional pea pods, if desired.

Steps:

• Cook macaroni & cheese dinner per box directions; cool. (If you're using leftover macaroni, adjust the remaining ingredients accordingly).
• Add chopped eggs, celery, onion, green onion to cooled macaroni & cheese.
• Stir in mayonnaise and seasonings.
• Gently stir in thawed peas and season to taste.
• As with all salads, season to taste.

Steps:

• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.