Macaroni Salad with Peas and Carrots – Great BBQ Side Dish

This Macaroni Salad with Peas and Carrots makes a Great Barbeque dish

Generally, I don’t eat macaroni salads.  I try to limit carbs where I can.  But this macaroni salad with fresh peas and carrots appeals to me, since I adore fresh peas.

The recipe is rich and creamy and makes a great picnic or barbeque side dish.

It is easy to do and will be on the table in a flash. Best of all, if you have a garden, this is the time of the year for fresh peas and they really make the salad.

My family loves this dish and kids will be begging for more!  It’s a great way to add veggies for otherwise picky eaters.

For more barbeque side dish recipes, please visit The Gardening Cook on Facebook.

Macaroni Salad with Peas and Carrots

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Ingredients

• 1 pkg. (1 lb) elbow macaroni
• 1 1/2 c. mayonnaise
• 2 Tbsp. mustard
• 1/4 c. sour cream
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. sugar
• 1/2 tsp. Mediterranean sea salt
• ground black pepper (to taste)
• 2/3 c. lightly cooked fresh peas
• 2-3 carrots, shredded
• 2 spring onions, chopped

Instructions

1. Prepare macaroni according to package directions. After macaroni is cooked, drain and rinse in cold water.
2. In a medium-sized mixing bowl, combine the mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
3. Add the peas, carrots, and chopped spring onions.
4. Fold in mayonnaise mixture until pasta is well coated.
5. Cover and refrigerate to get the best flavor profile.

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