Shell Macaroni Salad with Peas

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.

Course Appetizer, Side Dish

Cuisine American

Keyword macaroni salad, pasta, pasta salad, peas

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 335kcal

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.

Nutrition