This fresh pea pod side salad tossed with horseradish-mustard dressing makes enough for a crowd. Plus it can be made up to one day before serving.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • In a small bowl stir together mayonnaise, sour cream, milk, mustard, garlic, salt, and pepper; set aside.

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  • In a large bowl combine the cooked macaroni and pea mixture, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.

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  • Cover; chill 4 to 24 hours. Stir mixture before serving. If desired, add milk, (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Makes 12 to 16 side-dish servings.

Nutrition Facts

178 calories; 10 g total fat; 2 g saturated fat; 7 mg cholesterol; 169 mg sodium. 18 g carbohydrates; 2 g fiber; 4 g protein; 146 IU vitamin a; 6 mg vitamin c; 61 mg calcium; 1 mg iron;

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