Macaroni Salad with Peas

Name: Macaroni Salad with Peas
Total time: 150
Yield: 8
Ingredients: 1 (8 ounce) package elbow macaroni; 4 whole green onions, thinly sliced; 2 stalks celery, diced; ½ large red bell pepper, diced; ⅓ cup frozen petite peas, thawed; 1 tablespoon minced fresh parsley, or to taste; ⅓ cup mayonnaise; 3 tablespoons sour cream, or more to taste; 2 tablespoons cider vinegar; 2 teaspoons white sugar; 2 teaspoons dry mustard; salt and freshly ground black pepper to taste

Recipe by CACOOK from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

8 servings

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1 (8 ounce) package elbow macaroni
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4 whole green onions, thinly sliced
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2 stalks celery, diced
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½ large red bell pepper, diced
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⅓ cup frozen petite peas, thawed
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1 tablespoon minced fresh parsley, or to taste

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⅓ cup mayonnaise
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3 tablespoons sour cream, or more to taste
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2 tablespoons cider vinegar
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2 teaspoons white sugar
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2 teaspoons dry mustard
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salt and freshly ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
Chill in the refrigerator for 2 to 3 hours before serving.