Total Time
Prep 20 mins
Cook 15 mins

Ingredients Nutrition

  • 1 cup fresh pea pods
  • 8 ounces dried elbow macaroni
  • 1 cup frozen peas, thawed (optional)
  • 12 cup mayonnaise or 12 cup salad dressing
  • 12 cup sour cream
  • 13 cup milk (optional)
  • 14 cup horseradish mustard
  • 2 cloves garlic, minced
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 34 cup thinly sliced celery
  • 2 tablespoons chopped onions


  1. Remove tips and strings from pea pods.
  2. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minutes of cooking.
  3. Drain and rinse.
  4. Halve pea pods diagonally; set pasta and pea pods aside.
  5. In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt and pepper; set aside.
  6. In large bowl combine cooked macaroni, pea pods, peas, celery and onion.
  7. Pour mayonnaise mixture over macaroni mixture.
  8. Stir gently to combine.
  9. If necessary, add additional milk (1 to 2 Tbsp) to moisten.
  10. Top with additional pea pods, if desired.
Most Helpful

5 5

Very good. I planted sugar peas for the first time and was looking for a way to use them. I didn't have horseradish mustard so just used regular mustard and a teaspoon of horseradish. I also added a teaspoon of Splenda as we like a little bit sweet salad. Thanks for sharing.

5 5

I have a new love for peas. This was a hit with everyone, although my 21 month old could taste the horseradish. I used sugar snap peas and didn't bother with cutting it up.

5 5

Interesting salad. Nice flavor combinations. Found that it made a little more dressing than I wanted to put on the salad. The rest of the dressing worked excellent on cooked veggies and sandwiches. Thanks for sharing Secret. Tweeky, a.k.a. Judi