Macaroni Pea Salad

Kathy Sterling


Even though this is a cold salad, I like to eat it when it is freshly mixed, before putting in refrigerator. Sometimes I even warm it slightly once it has been refrigerated. Enjoy!


★★★★★ 1 vote

20 Min
15 Min


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1 lb
small macaroni sea shells
1 can(s)
15 oz. small sweet peas (i use lesieur)
1 c
mild cheddar cheese, finely grated
1 1/2 c
1 tsp
1 tsp
black pepper

How to Make Macaroni Pea Salad


  • 1Place 2 eggs in 4 quarts of water and bring to a boil
  • 2Add sea shell macoroni and cook until tender, approximately 10-15 minutes until desired tenderness. Do not over cook.
    When done, drain and place sea shells in a serving dish
  • 3Chop the 2 eggs and add to macaroni
  • 4Drain Peas and add to macaroni
  • 5Add Salt and pepper. You can add more to desired taste
  • 6Stir in mayonnaise and mix all ingredients well. You can decrease or increase amount of mayonnaise to suit your taste
  • 7Place in refrigerator until cold.

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About Macaroni Pea Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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