Creamy Macaroni Pea Salad: An Easy And Delicious Recipe

Looking for a tasty side dish for your next barbecue, picnic or potluck? Try this creamy macaroni pea salad recipe! Simple to make and bursting with flavor, this pasta salad is sure to be a hit with everyone.

Macaroni Pea Salad

It’s no secret, we are crazy about pea salads over here at These Old Cook Books. I blame credit Aunt Terri who has been bringing her classic pea salad to every holiday for years and years. This has inspired us to seek out different versions of pea salad such as Creamy Dill Pea salad and Bacon Cheddar pea salad. We also love this Layered Pasta Salad with Peas from the Farmwife Cooks.

My sister passed on an old cookbook called Delight Weir’s Kitchen which contains recipes from a farmer’s wife. Since I am also a farmer’s wife, I really enjoyed reading this particular cook book.

This particular creamy macaroni salad with peas jumped out at me immediately, and it did not disappoint. The chopped up sweet pickles gives a nice little crunch and flavor with the macaroni, peas, onions and mayo. I also thought the addition of cheese cubes is great to add some protein.

Ingredients

• Canned Peas, drained
• Elbow macaroni noodles, cooked
• Cubed Cheese
• Sweet Pickles, chopped
• Onion, diced
• Mayonnaise

How to make macaroni pea salad?

Step by Step Instructions

1. Drain peas well with a colander.
2. In a medium saucepan of salted water, cook macaroni according to package directions until tender; drain well and rinse in cold water.
3. In a large bowl, fold together chopped pickles, diced onions, drained peas, cooked elbow macaroni, cubed cheese and mayonnaise. If it looks dry, stir in a touch more mayo.
4. Cover and refrigerate for a couple hours before serving to let the flavors meld together. If desired, add salt and black pepper to taste.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

For the full ingredient amounts and recipe steps for old fashioned macaroni pea salad, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• Cook the macaroni to al dente.
• Letting this macaroni salad with canned peas sit in the fridge for several hours before serving creates the best flavor.
• I measure one cup of macaroni when it is raw.

Recipe Variations for Macaroni Salad with Peas

• If you don’t like canned peas, use frozen peas instead.
• I often use Miracle Whip instead of mayonnaise. Sour cream or plain Greek yogurt are also other options.
• Swap onions and sweet pickles for sweet pickle relish, if desired.
• Any type of cubed cheese will work. I usually use Colby Jack or Cheddar Cheese.
• For a heartier salad, add tuna, cubed ham or bacon.
• Red onions can be used instead of white or yellow onions.
• Add diced celery for even more crunch.
• Love veggies, you can sneak some more into this recipe. Try red bell pepper or any other of your favorites.
• Have some hard boiled eggs you need to get rid of? Dice them and add them too.
• Garnish with fresh herbs such as fresh parsley.

Pantry Staples and Kitchen Utensils

Check out our Amazon Store to find our favorite pantry staples and kitchen utensils needed to make this old fashioned macaroni pea salad. My favorite tool is this vegetable chopper which makes chopping the onions and pickles quick and simple.

Creamy Side Salad Recipes

Classic Macaroni Salad

Bacon Ranch Cauliflower Salad

Tuna Pasta Salad