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Shell Macaroni Salad with Peas

Shell Macaroni Salad with Peas
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5.3 from 29 reviews

This Shell Macaroni Salad with Peas is a fresh, creamy, and colorful side dish that’s ideal for picnics, potlucks, and casual summer dinners. Featuring tender shell pasta, sweet peas, crunchy celery, and red pepper tossed in a tangy, herb-infused mayonnaise dressing, this salad offers a delightful blend of textures and flavors that appeals to all taste buds.

Ingredients

Salad

  • 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

Dressing

  • 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

  1. Cook the pasta and peas: Begin by cooking the small shell pasta according to the package directions. Add the frozen peas during the last two to three minutes of the pasta’s cooking time to soften them. Once done, drain the pasta and peas and rinse under cold water to stop the cooking process and cool them down.
  2. Combine the salad ingredients: In a large mixing bowl, combine the cooked pasta and peas with thinly sliced celery, chopped sweet red pepper, and chopped onion. Mix gently to evenly distribute the ingredients.
  3. Prepare the dressing: In a small bowl, whisk together the mayonnaise, white balsamic vinegar, minced fresh basil, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
  4. Toss the salad with dressing: Pour the prepared dressing over the pasta mixture and toss gently to coat all the ingredients thoroughly with the dressing for maximum flavor.
  5. Chill before serving: Cover the macaroni salad with plastic wrap or a lid and refrigerate it for at least one hour to allow the flavors to meld and the salad to chill thoroughly before serving.

Notes

  • Use fresh basil for the best flavor in the dressing, though dried basil can be substituted in a pinch.
  • Refrigerating the salad for several hours or overnight enhances the taste.
  • Adjust the seasoning to taste, especially the salt and pepper.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.
  • This salad holds well for up to 2 days in the refrigerator.

Nutrition

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