Pasta Salad with Peas recipe

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Ingredients

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Nutrition Info

367.3 calories
carbohydrate: 32.4 g
cholesterol: 26.8 mg
fat: 21.5 g
fiber: 2.4 g
protein: 11.1 g
saturatedFat: 6.3 g
servingSize: -
sodium: 272.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 macaroni and transfer to a large mixing bowl.

  2. Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Recipe Yield

12 servings

Recipe Note

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

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