Shell Macaroni Salad with Peas
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This Shell Macaroni Salad with Peas is a simple, make-ahead side dish that’s perfect for picnics, potlucks, and summer dinners. Tender shell pasta is tossed with a creamy dressing, sweet peas, crisp celery, and colorful red pepper for the perfect balance of flavor and texture everyone will love.
Macaroni salad has always been a summertime staple in my kitchen, and over the years, I’ve tried countless variations. No matter the variation, it’s always been one of my favorites. This Shell Macaroni Salad with Peas is a fun new twist that I couldn’t be more excited to share with you. It takes everything you love about a traditional macaroni salad and gives it a subtle twist by using shell pasta and a short list of colorful vegetables. It’s simple, familiar, and just different enough to feel special.
This is the kind of side dish that works just as well for a casual weeknight dinner as it does for a picnic, potluck, or even a holiday table. Plus, it’s quick to put together and can be made ahead, which makes it a go-to recipe when time is tight but you still want something delicious and homemade. Love that!
Let’s get into the recipe.
Why You’ll Enjoy This Recipe
- This salad takes the classic creamy macaroni salad you know and love and gives it a subtle update by using shell pasta and a focused mix of peas, red pepper, celery, and onion. It has a comforting flavor profile while still offering something a little unexpected.
- The sweet pop of peas pairs beautifully with the crunch of celery and the mild bite of onion. The shells hold onto the creamy dressing, making each bite rich and satisfying without feeling heavy.
- With minimal chopping and a short cooking time, you can have this ready with very little effort. It’s a great make-ahead option too, making it ideal for busy days, weeknight dinners, or last-minute gatherings.
Looking for more pasta and macaroni salad recipes? I have them! Check out this collection of my best pasta and macaroni salad recipes.
Ingredients
Before I can walk you through the recipe for this tasty macaroni salad, let’s gather all the ingredients you’ll need to make this dish.
- Shell pasta – Small shell pasta works perfectly here because the shape catches the dressing and small bits of vegetables, giving you a little of everything in each bite.
- Frozen peas – Sweet and tender, peas add a pop of flavor and a fresh green color that brightens up the salad.
- Celery – Provides a crisp, refreshing crunch that balances the creaminess of the dressing.
- Sweet red pepper – Adds a mild sweetness and a splash of vibrant color that makes the salad more appealing.
- Onion – Brings a bit of sharpness and depth of flavor, rounding out the salad’s overall taste.
- Mayonnaise – The creamy base that binds everything together, creating a smooth and flavorful dressing.
- White balsamic vinegar – Adds a touch of tanginess and brightness to balance the richness of the mayonnaise.
- Fresh basil – Herbaceous and fragrant, basil brings a subtle freshness that complements the sweet vegetables.
- Dijon mustard – Provides a mild heat and complexity that keeps the dressing from being one-note.
- Sugar – Just a hint of sweetness that helps balance the vinegar and mustard in the dressing.
- Salt and pepper – Enhances the flavor of every ingredient and ties them together.
How To Make
And with all of our ingredients assembled, I think we’re ready to whip up this Shell Macaroni Salad! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
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- Begin by cooking the pasta according to the package directions. Add the peas during the last two to three minutes of cooking. Drain and rinse with cold water.
- In a large bowl, combine the pasta, peas, celery, red pepper, and onion. Set aside.
- In a small bowl, whisk together the mayonnaise, vinegar, basil, mustard, sugar, salt, and pepper. Pour the dressing over the pasta mixture and toss to coat.
Frequently Asked Questions
How far in advance can I make this salad?
You can make it up to 24 hours in advance for the best flavor and texture. If preparing ahead, give it a good stir before serving and, if needed, add a spoonful of mayonnaise to refresh the creaminess.
What other vegetables can I add?
This salad is versatile. Feel free to add diced cucumbers, shredded carrots, chopped broccoli, or even corn. Just keep the vegetable pieces small so they mix evenly with the pasta and dressing.
Can I make this recipe lighter?
Yes, you can use light mayonnaise or a mix of mayonnaise and plain Greek yogurt to reduce the richness. The flavor will still be creamy and delicious, just a little lighter.
More Salad Recipes You’ll Love
- Classic Macaroni Salad
- Southwest Pasta Salad
- Cheese and Pea Salad
- BLT Macaroni Salad
- Italian Sub Pasta Salad
If you’ve been looking for a new way to make macaroni salad that feels both classic and fresh, this Shell Macaroni Salad with Peas is worth a spot in your recipe rotation. Once you make it, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Shell Macaroni Salad with Peas
Ingredients
- 8 ounces uncooked small pasta shells
- 2 cups frozen peas
- 1 cup thinly sliced celery
- ½ cup chopped sweet red pepper
- ¼ cup chopped onion
- 1 cup mayonnaise
- 1 tablespoon white balsamic vinegar
- 1 tablespoon minced fresh basil
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Begin by cooking the pasta according to the package directions. Add the peas during the last two to three minutes of cooking. Drain and rinse with cold water.
- In a large bowl, combine the pasta, peas, celery, red pepper, and onion. Set aside.
- In a small bowl, whisk together the mayonnaise, vinegar, basil, mustard, sugar, salt, and pepper. Pour the dressing over the pasta mixture and toss to coat.
- Cover and refrigerate for at least one hour before serving.