This creamy macaroni salad recipe with peas is loaded with fresh celery, carrots, bell pepper, and of course tons of green peas for a great side dish. This pasta salad has a wonderfully creamy ranch dressing, a great crowd pleaser for your next pot luck, BBQ, or party!
Course Appetizer, Pasta, Salad, Side Dish, Side Dish
Cuisine American
Servings 8people
Calories 215kcal
Ingredients
16ounces macaroni noodles
1/4cupsweet oniondiced
2carrotsshredded or spiralized
2stalks celerychopped
1/2bell pepper
2cupfrozen green peasthawed
1cupcheddar cheeseshredded
3/4cupmayonnaisedairy free if desired
1/4cupapple cider vinegardairy free if desired
1/4cupsweet relish
1/2teaspoon eachSea Salt & Black Pepper
Prevent your screen from going dark
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook to package directions. Rinse with cold water, drain, and set aside until cooled.
In a large bowl add the cooled macaroni and the rest of the ingredients to the bowl. Stir well to combine. Taste for flavor and add any additional spices, salt, or pepper as needed.
Refrigerate at least 1 hour before serving, in an airtight container. Stir in one additional tablespoon or mayonnaise or ranch dressing before serving.