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macaroni pasta salad with peas

Tangy Macaroni Pasta Salad with Peas

Delicious Tangy Macaroni Pasta Salad with Peas recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 2050
Ingredients Method

Ingredients
  

For the dressing
  • 1 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
  • 1 1/2 tbsp lemon juice (freshly squeezed for better acidity)
  • 1 garlic clove, minced
  • 1 tsp dijon mustard (I use Grey Poupon to add a nice tang)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated sugar
For the pasta mixture
  • 2.5 cups macaroni pasta (I use Barilla elbows to hold the dressing well)
  • 3/4 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely chopped
  • 3/4 cup frozen peas, thawed
  • 3 hard-boiled eggs, chopped
  • 2 large celery stalks, diced
For the garnish
  • 2 tbsp fresh parsley, finely chopped
  • A pinch of extra paprika

Method
 

  1. Bring a large pot of salted water to a boil and add the macaroni pasta, cooking according to package directions until al dente—typically 8-10 minutes. Drain the pasta thoroughly, then rinse it under cold running water while stirring gently to stop the cooking process and remove excess starch. This prevents the pasta from becoming mushy and helps it hold up better when mixed with the creamy dressing. Set the cooled pasta aside in a large bowl.
  2. In a medium bowl, whisk together the mayonnaise, freshly squeezed lemon juice, minced garlic, Dijon mustard, salt, black pepper, smoked paprika, and granulated sugar. Whisk until the mixture is completely smooth and well combined—the sugar dissolves slightly and balances the acidity of the lemon juice while adding a subtle sweetness. I like using fresh lemon juice over bottled because it creates a brighter, more authentic flavor that really elevates the salad. Let this dressing sit for a moment while you prepare the vegetables.
  3. While the dressing rests, finely dice the red bell pepper, finely chop the red onion, and dice the celery stalks into small, uniform pieces—consistent sizing ensures even distribution throughout the salad. Thaw the frozen peas if not already thawed, and chop the hard-boiled eggs into bite-sized pieces. Having all vegetables prepped and ready to go ensures they're added fresh and the assembly comes together quickly without any sitting time that might affect texture.
  4. Add the diced red bell pepper, chopped red onion, thawed peas, chopped hard-boiled eggs, and diced celery to the cooled pasta in the large bowl. Pour the creamy dressing from Step 2 over the pasta and vegetables, then stir everything together until all ingredients are evenly coated and well combined. I recommend folding rather than stirring vigorously to avoid breaking up the eggs and creating an overly creamy, mushy texture. Make sure the dressing reaches all the way to the bottom of the bowl by scraping and folding from underneath.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to fully absorb the dressing. Just before serving, give the salad a gentle stir to redistribute the dressing, adding a splash more lemon juice or a tablespoon of mayo if it seems dry (the pasta continues absorbing dressing as it sits). Garnish with the freshly chopped parsley and a pinch of extra paprika for color and a fresh herbaceous note that brightens the rich, creamy salad.