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Pea and Macaroni Salad

1 cup fresh sugar snap or snow peas
8 ounces dried elbow macaroni
1 cup fresh shelled peas
½ cup mayonnaise or salad dressing
½ cup dairy sour cream
1/3 cup milk
¼ cup horseradish mustard
2 cloves garlic (or several garlic scapes), minced
¼ teaspoon salt
¼ teaspoon pepper
¾ cup thinly sliced celery
2 tablespoons chopped onion or green onions

 Remove tips and strings from sugar snap and snow peas. Cook macaroni according to package directions, adding sugar snap/snow peas and shelled peas during last minute 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. In a large bowl, combine cooked macaroni, pea pods, peas, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine. Cover and chill 4 to 24 hours. Stir before serving. If necessary, add additional milk to moisten. Top with additional pea pods, if desired.