Boil the macaroni in lightly salted water for 7 minutes. Put the cup of frozen peas in collander, then drain the macaroni over that. This thaws out the peas perfectly. Let cool under cool running water for a few minutes.
Mix the mayo, lemon zest and juice, and garlic powder. Then add the chopped vegetables. Stir in the macaroni and peas until combined. Refrigerate for at least a couple of hours, then serve.
I like to use the leftovers mixed with tuna fish for a quick lunch.
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