Ingredients

• 1  cup fresh pea pods
•   8 ounces dried elbow macaroni
• 1  cup frozen peas, thawed
• 1/2  cup mayonnaise or salad dressing
• 1/2  cup dairy sour cream
• 1/3  cup milk
• 1/4  cup horseradish mustard
• 2  cloves garlic, minced
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 3/4  cup thinly sliced celery
• 2  tablespoons chopped onion
•   Milk (optional)
•   Pea pods (optional)

Directions

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.