Bring a large stockpot of lightly salted water to a boil over high heat. Cook elbow macaroni according to package directions, adding frozen peas to boiling pasta during the last 5 minutes of cooking. Drain and rinse pasta and peas under cold water until chilled; set aside.
It's cookout season! Meet our go-to recipe for feeding a whole bunch of people without tapping into our rainy day fund.
Servings and Ingredients
|1 (16-oz.) pkg. That's Smart! elbow macaroni|
|1 (12-oz.) pkg. That's Smart! frozen sweet peas|
|1 c. That's Smart! mayonnaise|
|1 tbsp. That's Smart! yellow mustard|
|Hy-Vee ground black pepper|
|2 (2.25-oz. each) cans That's Smart! sliced black olives, drained|
|½ medium red onion, chopped|
|1 medium red bell pepper, seeded and chopped|
|1 (8-oz.) pkg. Hy-Vee extra sharp Cheddar cheese block, cut into 1/4-inch cubes|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large stockpot
- Large serving bowl
In a large serving bowl, whisk together mayonnaise and yellow mustard until well combined; season with salt and pepper. Mix in sliced black olives, red onion, bell pepper, extra sharp Cheddar cheese, and cooled pasta and peas. Cover and refrigerate for 2 hours or until chilled. Garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 150mg
- Total Carbohydrates: 16g
- Protein: 5g
Hy-Vee Test Kitchen