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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 26
| Quantity | Ingredient | Add |
|---|---|---|
| 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 salt | ||
| 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
- Colander
- Large serving bowl
Directions
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.
Nutrition facts
Servings
180 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 150mg
- Total Carbohydrates: 16g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen