Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::8
Yield::8 servings
Ingredients
1 (8 ounce) package elbow macaroni
4 whole green onions, thinly sliced
2 stalks celery, diced
½ large red bell pepper, diced
⅓ cup frozen petite peas, thawed
1 tablespoon minced fresh parsley, or to taste
Dressing:
⅓ cup mayonnaise
3 tablespoons sour cream, or more to taste
2 tablespoons cider vinegar
2 teaspoons white sugar
2 teaspoons dry mustard
salt and freshly 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, rinse, and transfer to a bowl.
Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
Chill in the refrigerator for 2 to 3 hours before serving.