Macaroni Salad with Peas
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!
Servings: 8 people
Calories: 215kcal
Cost: $3
Ingredients
- 16 ounces macaroni noodles
- 1/4 cup sweet onion diced
- 2 carrots shredded or spiralized
- 2 stalks celery chopped
- 1/2 bell pepper
- 2 cup frozen green peas thawed
- 1 cup cheddar cheese shredded
- 3/4 cup mayonnaise dairy free if desired
- 1/4 cup apple cider vinegar dairy free if desired
- 1/4 cup sweet relish
- 1/2 teaspoon each sea salt and black pepper
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.
Nutrition
Calories: 215kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 350mg | Potassium: 181mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3090IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg