Sunday, August 7, 2011

Pea and Macaroni Salad

1 cup fresh pea pods

8 ounces dried elbow macaroni

Pea and Macaroni Salad
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)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.

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