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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 cup fresh pea pods |
8 ounces dried elbow macaroni |
1 cup frozen peas, thawed (optional) |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/2 cup sour cream |
1/3 cup milk (optional) |
1/4 cup horseradish mustard |
2 cloves garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup thinly sliced celery |
2 tablespoons chopped onions |
Directions:
1. Remove tips and strings from pea pods.
2. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minutes of cooking.
3. Drain and rinse.
4. Halve pea pods diagonally; set pasta and pea pods aside.
5. In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt and pepper; set aside.
6. In large bowl combine cooked macaroni, pea pods, peas, celery and onion.
7. Pour mayonnaise mixture over macaroni mixture.
8. Stir gently to combine.
9. If necessary, add additional milk (1 to 2 Tbsp) to moisten.
10. Top with additional pea pods, if desired.
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