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


  • 1 lb
    small macaroni sea shells
  • 2
  • 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


  1. Place 2 eggs in 4 quarts of water and bring to a boil
  2. Add 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
  3. Chop the 2 eggs and add to macaroni
  4. Drain Peas and add to macaroni
  5. Add Salt and pepper. You can add more to desired taste
  6. Stir in mayonnaise and mix all ingredients well. You can decrease or increase amount of mayonnaise to suit your taste
  7. Place in refrigerator until cold.

Printable Recipe Card

About Macaroni Pea Salad

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

Show 2 Comments & Reviews

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