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.
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.
In a small bowl stir together mayonnaise, sour cream, milk, mustard, garlic, salt, and pepper; set aside.
In a large bowl combine the cooked macaroni and pea mixture, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.
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.