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1
cup fresh pea pods
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8
ounces dried elbow macaroni
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1
cup frozen peas, thawed
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1/2
cup mayonnaise or salad dressing
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1/2
cup dairy sour cream
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1/3
cup milk
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1/4
cup horseradish mustard
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2
garlic, minced
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1/4
teaspoon salt
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1/4
teaspoon pepper
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3/4
cup thinly sliced celery
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2
tablespoons chopped onion
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Milk (optional)
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Pea pods (optional)
1. 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 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.
2. In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt, and pepper; set aside.
3. In a large bowl combine cooked macaroni, pea pods, peas, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.
4. Cover; chill 4 to 24 hours. Stir mixture before serving. If necessary, add additional milk (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Makes 12 to 16 side-dish servings.
- Servings Per Recipe 12,
- Calories 178,
- Protein (gm) 4,
- Carbohydrate (gm) 18,
- Fat, total (gm) 10,
- Cholesterol (mg) 7,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 31,
- Vitamin C (mg) 6,
- Sodium (mg) 169,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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