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I am looking for a pea salad like the one here but am unable to get the full recipe.
- peggy speirs, Oregon

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This fresh pea pod side salad tossed with horseradish-mustard dressing makes enough for a crowd. Plus it can be made up to one day before serving.

 

Servings: 12 to 16 side-dish servings

Total: 265 mins

Rated:

 

 

Ingredients

1 cup fresh pea pods

8 ounces dried elbow macaroni

1 cup frozen peas, thawed

1/2 cup mayonnaise or salad dressing

1/2 cup dairy sour cream

1/3 cup milk

1/4 cup horseradish mustard

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup thinly sliced celery

2 tablespoons chopped onion

Milk (optional)

Pea pods (optional)

 

Directions

1. Remove tips and strings from pea pods. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.

2. In a small bowl stir together mayonnaise, sour cream, milk, mustard, garlic, salt, and pepper; set aside.

3. In a large bowl combine the cooked macaroni and pea mixture, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.

4. Cover; chill 4 to 24 hours. Stir mixture before serving. If desired, add milk, (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Makes 12 to 16 side-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.