Total Time
27mins
Prep 15 mins
Cook 12 mins

An old fashioned macaroni salad from the 195o's!

Ingredients Nutrition

Directions

  1. Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
  2. Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.
Most Helpful

This was okay, but the peas overpowered all other ingredients. I think I would cut the peas in half. I used shredded cheddar cheese which made it easier to eat. But other than that made as directed. I think I might add some tuna to help add some flavor to this dish. I did have to add additional light mayo as the instructions indicated. Made in honor of the life of pammyowl.

~Nimz~ November 17, 2013

I have made this recipe twice now, I just didn't review it before. I made it the 1st time (per instructions), using Hellmans mayo and the 1/2 cup onion called for. It was quite good, but did not seem to have much flavor other than onion & mayo (which is why I would have only given it only 4 stars). But the 2nd time, making this today, I used Miracle Whip (light) salad dressing and 1/4 cup of onion and it was great! I guess it's all personal preference (its nice that you can adjust it easily to your own taste, and so very easy to assemble... thanks for the options). I used elbow macaroni (TIP: my 2nd time I only boiled the noodles to al dente because my 1st attempt got mushy after mixing everything in, so DO NOT over cook your pasta & be sure to let it sit for at least an hour in the fridge so that the flavors can mingle). I did not use the pickle/relish option (just because I don't like it). Thank you for posting a terrific recipe that brought back many childhood memories.

rosie316 June 02, 2013