Macaroni Salad Recipes With Peas

8 Macaroni Salad Recipes with Peas that Sing to Your Taste Buds ‍

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Updated on February 11, 2024

Craving creamy, comforting goodness with a pop of fresh flavour? Look no further than the humble (and delicious) macaroni salad recipes with peas! But ditch the boring, forgettable versions – we’re here to unlock a universe of 8 unique recipes that burst with personality and flavour.

From classic creamy delights to veggie-packed marvels, this article has something for every taste bud and dietary preference. Get ready for easy-to-follow instructions, inspiring variations, and mouthwatering photos that will have you running to the kitchen.

So, whether you’re a seasoned chef or a kitchen newbie, this is your invitation to explore the exciting world of macaroni salad with peas. Let’s get cookin’! ‍‍

8 Tasty Macaroni Salad Recipes With Peas

Macaroni Salad Recipes With Peas
Macaroni Salad Recipes with Peas

Macaroni salad: a nostalgic dish that conjures up memories of picnics, potlucks, and summer gatherings. But it doesn’t have to be the same old, same old. With peas adding a vibrant pop of colour and sweetness, this versatile salad can be transformed into endless delicious variations. 

Get ready to dive into a world of creamy, crunchy, and flavorful macaroni salad adventures with peas!

Easy Macaroni Salad with Peas

Remember those creamy, dreamy macaroni salads bursting with fresh peas from picnics and potlucks? This recipe captures that nostalgic magic in a simple, easy-to-follow approach, guaranteed to become a go-to side dish for any occasion. 

Let’s whip up some summer magic, one bite at a time!

Ingredients

  • 1 (8 oz) box elbow macaroni
  • 1/2 cup frozen peas
  • 1/2 cup diced celery
  • 1/4 cup diced red onion (optional)
  • 1 cup diced cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, aiming for al dente (slightly firm). Drain and rinse under cold water to stop the cooking process.
  2. Prep the Peas: If using frozen peas, thaw them under running water or steam for a few minutes until they soften.
  3. Assemble the Salad: In a large bowl, combine the cooled macaroni, peas, celery, red onion (if using), and cheese.
  4. Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to taste.
  5. Combine and Chill: Pour the dressing over the pasta mixture and gently fold everything together. Add the parsley and stir again. Cover and refrigerate for at least 2 hours, allowing the flavours to meld.

Creamy Macaroni Salad with Peas and Carrots

Close your eyes and imagine this: sunshine warming your face, laughter echoing around you, and a delicious medley of creamy pasta, vibrant peas, and crunchy carrots tickling your taste buds. 

Sounds like the perfect summer memory, right? With this easy macaroni salad recipe, you can recreate that magic in your kitchen and turn any gathering into a celebration.

Ingredients

  • 1 (8oz) box elbow macaroni
  • 1/2 cup frozen peas
  • 1/2 cup shredded carrots
  • 1/4 cup diced celery
  • 1/4 cup diced red onion (optional)
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Prepare the Pasta: Boil your salted water pot while preheating the oven to 375°F. Cook the macaroni according to package instructions, aiming for al dente (slightly firm). Drain and rinse under cold water to stop the cooking.
  2. Roast the Carrots: Toss the shredded carrots with a drizzle of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelised.
  3. Assemble the Salad: In a large bowl, combine the cooled macaroni, peas, celery, red onion (if using), and cheese. Add the roasted carrots for a burst of sweetness and texture.
  4. Whip Up the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to taste.
  5. Let the Flavors Mingle: Pour the dressing over the pasta mixture and gently fold everything together. Sprinkle in the fresh parsley and give it a final stir. Cover and refrigerate for at least 2 hours, allowing the flavours to meld and dance.

Classic Macaroni Salad with a Secret Twist

Picture this: a table overflowing with delicious dishes, laughter swirling through the air, and everyone eyeing a familiar favourite – your macaroni salad. 

This recipe isn’t just another side dish; it’s a potluck MVP, a classic with a secret twist that leaves everyone asking for seconds. So, grab your mixing bowl and let’s whip up some creamy, nostalgic magic!

Ingredients

  • 1 (8oz) box of elbow macaroni (or your favourite pasta shape)
  • 1/2 cup frozen peas, thawed
  • 1/2 cup diced celery
  • 1/4 cup diced red onion (optional)
  • 1 cup diced sweet pickles (optional)
  • 1 cup grated cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Boil, Drain, and Chill: Prepare your salted water pot! Cook the pasta according to package instructions, aiming for al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Let it chill completely.
  2. Chop and Dice: While the pasta cools, prep your veggies! Dice the celery, red onion (if using), and sweet pickles (if using).
  3. Make the Secret Weapon: Here comes the twist! Mix mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper in a separate bowl. This tangy dressing is the heart of the recipe, balancing the creaminess and adding a depth of flavour.
  4. Assemble the Dream Team: In a large bowl, combine the cooled pasta, peas, celery, red onion (if using), sweet pickles (if using), and cheese.
  5. Dress it Up: Pour the prepared dressing over the pasta mixture and gently fold everything together. Don’t overmix! Sprinkle in the parsley for a pop of colour and freshness.
  6. Let the Flavors Mingle: Cover and refrigerate for at least 2 hours, allowing the flavours to meld and marry. The longer it chills, the better it tastes!

Healthy Macaroni Salad with Peas and Veggies

Forget the calorie-laden versions of your past! This healthy macaroni salad recipe with peas and vegetables proves that delicious and nutritious can go hand-in-hand. 

Packed with fresh flavours, vibrant colours, and hidden healthy gems, it’s the perfect side dish for potlucks, picnics, or simply a light and satisfying lunch. 

So, grab your apron and let’s dive into this healthy twist on a classic!

Ingredients

  • 1 (8oz) box whole-wheat pasta (or your favourite whole-wheat pasta shape)
  • 1 cup frozen peas, thawed
  • 1 cup chopped bell peppers (mix of colours for visual appeal)
  • 1 cup diced cucumber
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion (optional)
  • 1/2 cup shredded low-fat cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup Greek yoghurt (plain or flavoured)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook Smart: Bring a pot of salted water to a boil and cook the whole-wheat pasta according to package instructions. Aim for al dente, then drain and rinse with cold water to stop the cooking process.
  2. Prep Your Veggies: While the pasta cools, unleash your inner vegetable ninja! Dice the bell peppers, cucumber, celery, and red onion (if using).
  3. Dress to Impress: In a separate bowl, whisk together the Greek yoghurt, light mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. This light and tangy dressing is the key to keeping things healthy and flavorful.
  4. Assemble Your Salad Symphony: In a large bowl, combine the cooled pasta, peas, chopped vegetables, cheese, and herbs.
  5. Dress it Up: Gently pour the prepared dressing over the pasta mixture and fold everything together. Remember, a gentle hand is key to avoiding mushy pasta!
  6. Let the Flavors Mingle: Cover and refrigerate for at least 2 hours, allowing the flavours to marry and the healthy benefits of working their magic. The longer it chills, the tastier it gets!

Vegetarian Macaroni Salad with Peas and Corn

Macaroni Salad Recipes With Peas
Macaroni Salad Recipes With Peas

Sunshine on your plate, with flavours that sing! This vegetarian macaroni salad with peas and corn is a vibrant, plant-based delight, perfect for summer picnics, potlucks, or a light and satisfying meal. 

It’s bursting with fresh vegetables, creamy texture, and a touch of sweetness, making it a guaranteed crowd-pleaser for even the most meat-loving guests. 

So, let’s whip up some vegetarian magic in the kitchen!

Ingredients

  • 1 (8oz) box whole-wheat pasta (or your favourite whole-wheat pasta shape)
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 1 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup vegan mayonnaise (or regular mayo for a non-vegetarian option)
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook Smart: Get your pot of salted water ready! Cook the whole-wheat pasta according to package instructions, aiming for al dente (slightly firm). Drain and rinse under cold water to stop the cooking process.
  2. Prepare Your Veggie Parade: While the pasta cools, unleash your inner vegetable ninja! Dice the bell pepper, cucumber, and red onion (if using).
  3. Dress to Impress: In a separate bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, olive oil, oregano, salt, and pepper. This creamy and tangy dressing is the heart of the salad, balancing the flavours and adding a delightful zest.
  4. Assemble Your Salad Symphony: In a large bowl, combine the cooled pasta, peas, corn, chopped vegetables, feta cheese (if using), and herbs.
  5. Dress it Up: Gently pour the prepared dressing over the pasta mixture and fold everything together. Remember, a gentle hand prevents mushy pasta!
  6. Let the Flavors Mingle: Cover and refrigerate for at least 2 hours, allowing the flavours to marry and the vegetables to release their vibrant essence. The longer it chills, the tastier it gets!

Gluten-Free Macaroni Salad Recipe With Peas and Broccoli

Craving that classic creamy macaroni salad but with a gluten-free twist? Look no further! This recipe delivers all the nostalgia and deliciousness you remember, using wholesome gluten-free pasta and vibrant vegetables like peas and broccoli. 

Packed with flavour and texture, it’s the perfect side dish for picnics, potlucks, or a light and satisfying meal, whether you’re gluten-free or simply seeking a healthier option. 

So, let’s whip up some gluten-free magic in the kitchen!

Ingredients

  • 1 (8oz) box of gluten-free elbow macaroni (or your favourite gluten-free pasta shape)
  • 1 cup frozen peas, thawed
  • 1 cup chopped broccoli florets, steamed or blanched
  • 1/2 cup diced red onion (optional)
  • 1/4 cup chopped celery
  • 1 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook Smart: Bring a pot of salted water to a boil and cook the gluten-free pasta according to package instructions, aiming for al dente (slightly firm). Drain and rinse under cold water to stop the cooking process.
  2. Prepare Your Veggie Fiesta: Steam or blanch the broccoli florets until tender-crisp while the pasta cools. Dice the red onion (if using) and celery.
  3. Dress to Impress: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. This creamy and tangy dressing is the key to balancing the flavours and adding a delightful zest.
  4. Assemble Your Salad Symphony: In a large bowl, combine the cooled pasta, peas, broccoli florets, chopped vegetables, cheese (if using), and herbs.
  5. Dress it Up: Gently pour the prepared dressing over the pasta mixture and fold everything together. Remember, a gentle hand prevents mushy pasta!
  6. Let the Flavors Mingle: Cover and refrigerate for at least 2 hours, allowing the flavours to marry and the vegetables to release their vibrant essence. The longer it chills, the tastier it gets!
Best gluten-free pasta for salads

Quick and Easy Macaroni Salad Recipe With Peas for Kids

Calling all mini chefs and picky eaters! This recipe is your ticket to a creamy, dreamy macaroni salad adventure, packed with fun and flavour so delicious even the fussiest eaters will be asking for seconds (and thirds!). 

So, grab your mixing bowls, gather your little sous chefs, and let’s whip up some kitchen magic in no time!

Ingredients

  • 1 (8oz) box of small-shaped pasta (think baby shells, elbows, or spirals – fun shapes are key!)
  • 1 cup frozen peas
  • 1/4 cup diced cucumber (optional)
  • 1/4 cup baby carrots, grated (optional)
  • 1/4 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh parsley (optional)
  • 1/2 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons ketchup
  • 1 tablespoon honey (optional, for a touch of sweetness)
  • Salt and pepper to taste

Instructions

  1. Pasta Party! Get your pot of salted water boiling like a happy volcano. Cook the pasta according to package instructions, aiming for al dente (slightly firm). Remember, we want happy, bouncy pasta, not mushy monsters!
  2. Cool Beans (and Peas!): Drain the pasta and rinse it under cold water to stop the cooking and keep it nice and cool. Toss in the frozen peas, letting them thaw in the pasta’s coolness.
  3. Veggie Fun Time! (Optional) Let them slice and dice the cucumber and baby carrots into fun shapes using kid-safe knives or graters if you have some little helpers. Remember, safety comes first!
  4. Cheese Power! (Optional) Sprinkle in the shredded cheese for extra yumminess. Kids love melty cheese, so feel free to get creative with different types!
  5. The Creamy Dream: In a separate bowl, mix the mayonnaise, ketchup, and honey (if using). This is the secret sauce that makes the salad creamy and yummy!
  6. Mixing Mayhem! (Supervise this part) Pour the dressing over the pasta and peas, and let the mixing fun begin! Gently fold everything together, ensuring everyone gets a share of the creamy goodness.
  7. Veggie Bonanza! (Optional) Add the chopped cucumber, grated carrots, and parsley, if using, mixing them in gently. More colourful veggies mean more fun to eat!
  8. Chill Zone: Pop the whole salad in the fridge for at least 30 minutes, letting the flavours mingle and become best friends. The colder it gets, the tastier it becomes!

Summer Macaroni Salad Recipe With Peas and Pasta Salad Dressing

This recipe captures that summer feeling in a bowl, featuring a classic pasta salad base dressed to impress with a homemade dressing bursting with summer herbs and a hint of tang. It’s the perfect side dish for potlucks, BBQs, or a light and satisfying lunch – a guaranteed crowd-pleaser that screams summer!

Ingredients

For the Salad:

  • 1 (8oz) box of elbow macaroni (or your favourite pasta shape)
  • 1 cup frozen peas, thawed
  • 1/2 cup diced celery
  • 1/4 cup diced red onion (optional)
  • 1/4 cup diced bell pepper (any colour)
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

For the Dressing:

  • 1/3 cup mayonnaise (light mayo for a healthier option)
  • 2 tablespoons sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, aiming for al dente (slightly firm). Drain and rinse with cold water to stop the cooking process.
  2. Prepare the Veggies: While the pasta cools, dice the celery, red onion (if using), and bell pepper.
  3. Whip Up the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, olive oil, lemon juice, Dijon mustard, herbs, salt, and pepper. This homemade dressing is the key to infusing your salad with fresh summer flavours.
  4. Assemble the Salad Symphony: In a large bowl, combine the cooled pasta, peas, celery, red onion (if using), bell pepper, and cheese.
  5. Dress it Up: Gently pour the prepared dressing over the pasta mixture and fold everything together. Remember, a gentle hand prevents mushy pasta!
  6. Let the Flavors Mingle: Cover and refrigerate for at least 2 hours, allowing the flavours to meld and the summer magic to work wonders. The longer it chills, the tastier it gets!

The Delicious End

With these eight vibrant macaroni salad recipes featuring peas, your taste buds are in for a treat. From classic creamy to veggie-packed delights, each dish offers a unique twist, ensuring a perfect salad for every occasion and palate. 

So, grab your apron, gather your loved ones, and embark on a delicious journey of macaroni salad exploration. Remember, the possibilities are endless, so experiment, customise, and, most importantly, have fun! We can’t wait to hear about your favourite creations!

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