Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add small shell macaroni and cook according to package directions until tender but slightly firm, usually 8 to 10 minutes.
- Drain the macaroni in a colander and rinse under cold running water. Allow it to drain thoroughly and cool completely.
- Thaw and drain frozen peas, following any required package cooking instructions. If using fresh peas, blanch for 2 to 3 minutes, transfer to ice water, and drain.
- Finely dice the red bell pepper, celery, and red onion. Thinly slice the green onions and chop the fresh parsley.
- Combine cooled macaroni, green peas, diced red bell pepper, celery, red onion, green onions, and shredded cheddar cheese in a large mixing bowl. Toss gently.
- In a separate medium bowl, whisk mayonnaise, sour cream, apple cider vinegar, Dijon mustard, lemon juice, granulated sugar, garlic powder, onion powder, salt, black pepper, and paprika until smooth and creamy.
- Taste the dressing and adjust seasoning with additional salt or lemon juice if desired.
- Pour the creamy dressing over the macaroni mixture and fold gently until all ingredients are evenly coated. Add chopped parsley and stir lightly.
- Cover tightly and refrigerate for at least 1 hour. Stir gently before serving. If the pasta has absorbed dressing, add 1 to 2 tablespoons of mayonnaise or milk.
- Transfer to a serving bowl. Garnish with additional green onions, parsley, and paprika if desired. Serve chilled.
Nutrition
Notes
Cook pasta until al dente and cool completely before mixing. Drain peas and vegetables thoroughly. Chill for at least one hour before serving. If the pasta absorbs dressing, add 1 to 2 tablespoons of mayonnaise or milk. Store at 40 degrees F or below in an airtight container for up to 3 to 4 days. Nutrition values are approximate per serving, based on eight servings.