Macaroni & Pea Salad

This is a no-fuss summer pasta salad where the chill time does most of the work. The flavors meld in the fridge as the dressing seeps into the shells and the peas stay snappy and bright green.

Using frozen peas straight from the bag is the trick most folks miss. They thaw in the bowl while the salad chills and stay crisp instead of going to mush like canned peas would.

Dill pickles and pimentos are the flavor backbone here. The pickles add tangy crunch, the pimentos bring smoky-sweet balance to the mayo. Don’t substitute sweet pickles, they throw the salt-acid ratio off completely.

Garlic and onion powder rather than fresh keeps the dressing smooth and even, no raw bite to ruin the cold creamy texture. Salt to taste only at the end, the pickle juice and mayo are already loaded.

Kitchen Tips

• Cook the pasta a minute past al dente, it firms back up when chilled.
• Rinse the cooked pasta under cold water to stop the cooking and cool it for the dressing.
• Mix the dressing in a separate bowl first, then fold into the pasta. It coats more evenly that way.
• A few hours minimum in the fridge is a must, but overnight is even better.

Variations

• Add diced hard-boiled eggs for a richer, picnic-style salad.
• Stir in flaked tuna or chopped ham to turn it into a one-bowl lunch.
• Add a tablespoon of yellow mustard to the mayo for a deli-style tang.