Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the shell macaroni and cook according to the package instructions until tender but still firm, usually 8 to 10 minutes.
- Drain the macaroni in a colander and rinse briefly under cold running water. Allow it to drain thoroughly and cool completely.
- Thaw and drain frozen peas, following any required package cooking instructions. Finely dice the red bell pepper, celery, and red onion. Slice the green onions and chop the fresh parsley.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth and creamy.
- Add the cooled macaroni, green peas, diced red bell pepper, celery, red onion, sliced green onions, and chopped parsley to the bowl containing the dressing.
- Gently fold all the ingredients together using a large spoon or spatula until the pasta and vegetables are evenly coated with the creamy dressing.
- Cover the mixing bowl tightly and refrigerate for at least 1 hour to allow the flavors to blend.
- Stir the salad gently before serving. If the dressing has thickened, add a spoonful of mayonnaise or sour cream to restore the creamy consistency. Serve chilled.
Nutrition
Notes
Cook pasta just until al dente and drain thoroughly. Cool pasta before adding the dressing. Thaw frozen peas and follow any required package cooking instructions. Chill for at least 1 hour before serving. If the dressing thickens, add a spoonful of mayonnaise or sour cream. Store in an airtight container at 40 degrees F or below and consume within 3 to 4 days. Nutrition estimates are per serving, based on 8 servings.