Pasta Salad with Peas

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A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Submitted by Anonymous

Updated on January 7, 2022

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Cook's Note:

You can use mini pasta shells or farfalle instead of elbow macaroni, if desired.

Nutrition Facts (per serving)

367	Calories
22g	Fat
32g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 367
% Daily Value *
Total Fat 22g	28%
Saturated Fat 6g	32%
Cholesterol 27mg	9%
Sodium 273mg	12%
Total Carbohydrate 32g	12%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 11g	22%
Vitamin C 5mg	5%
Calcium 155mg	12%
Iron 2mg	10%
Potassium 168mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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