Macaroni Salad with Peas
You know that one dish everyone asks you to bring? This is it! My Macaroni Salad with Peas shows up at every cookout, potluck, and family party. Kids and adults both love it. Even your picky cousin will ask for seconds.
I toss tender pasta with sweet peas, ham, and cheddar cheese in a tangy mayo dressing. The best part? You can make it the day before…… No last-minute stress.
Just grab it from the fridge and go. Trust me, this macaroni salad with peas will become your go-to recipe!
Why You’ll Love This Macaroni Salad
This creamy pasta salad brings together simple stuff you probably have right now, and it tastes amazing every single time.
- Make-Ahead Friendly: Toss it together the night before and relax when party day rolls around.
- Complete Meal in One Bowl: You get pasta, ham for protein, and veggies all in one bite.
- Endlessly Customizable: Switch things up based on what’s hiding in your fridge.
- Perfect for Crowds: Double or triple it when you’re feeding a hungry bunch.
Ingredients You’ll Need
Here’s what you need to whip up this yummy salad—peek at the recipe card for exact amounts. I keep things simple with stuff you can grab at any store.
- Elbow Macaroni: Classic elbow noodles work great, but shells or rotini are fun too if that’s what you have.
- Cheddar Cheese: Sharp cheddar gives you the best flavor, but mild works if you prefer something less tangy.
- Diced Ham: Grab pre-diced ham from the deli to save time, or chop up leftover ham from Sunday dinner.
- Frozen Peas: These little green gems add sweetness and color—just run them under warm water to thaw.
- Creamy Dressing: I LOVE mixing mayo with yellow mustard for tang, plus celery salt, onion salt, and seasoning salt to bring all those delicious flavors together without any fussy chopping.
How to Make Macaroni Salad with Peas
Ready to make this? It’s super easy and comes together faster than you think!
Step 1: Cook the Pasta
Boil a big pot of salted water, dump in 16 ounces of elbow macaroni, and cook for 7-8 minutes until it’s al dente. Drain it, rinse with cold water, and set aside.
Step 2: Prepare the Creamy Dressing
Grab your big bowl and whisk together 2 cups mayo, ¾ teaspoon mustard, ½ teaspoon celery salt, 1 teaspoon onion salt, and ¼ teaspoon seasoning salt until smooth.
Step 3: Thaw the Peas
Put 16 ounces of frozen peas in your colander and run warm water over them for about 2 minutes. Drain them really well before adding.
Step 4: Combine All Ingredients
Toss in your cooled pasta, 8 ounces of shredded cheddar, the thawed peas, and 1 cup of diced ham. Fold everything together until it’s all coated.
Step 5: Chill and Serve
Cover your bowl with plastic wrap and stick it in the fridge for at least 1 hour. This gives all those yummy flavors time to get friendly.
Tips for the Best Macaroni Salad
Want yours to turn out amazing? Here’s what I’ve learned after making this a million times.
- Cool Pasta Completely: Cold pasta doesn’t suck up all your dressing like a sponge.
- Don’t Overcook Pasta: Nobody wants mushy noodles, so watch that timer.
- Add Extra Mayo Before Serving: Pasta gets thirsty overnight, so stir in more mayo before you serve.
- Use Quality Mayonnaise: Cheap mayo tastes cheap—splurge a little on Hellmann’s or Duke’s.
- Season to Taste: Always taste before serving and add more salt if it needs it.
- Let Flavors Meld: An hour is good, but overnight is even better for flavor.
Variations and Substitutions
Make this salad your own! Here are some ideas to switch things up when you want something different.
- Try Different Proteins: Swap the ham for chicken, turkey, or bacon—or skip meat altogether.
- Add Crunchy Vegetables: Toss in diced celery, red peppers, carrots, or red onion for extra crunch.
- Use Greek Yogurt: Replace half the mayo with Greek yogurt if you want it lighter and tangier.
- Switch Up the Cheese: Monterey Jack, Colby, or pepper jack all taste great here.
- Add Pickles for Tang: Chop up some dill pickles and add a splash of pickle juice. YUM!
Make-Ahead and Storage Tips
This salad loves being made ahead—it actually tastes better the next day! Make it up to 24 hours before your party and keep it covered in the fridge. The flavors get cozy overnight and taste even better. Got leftovers? Store them in a sealed container for up to 5 days.
Before you eat them, stir in a few spoonfuls of mayo to freshen things up. Don’t freeze this salad—mayo gets weird and watery when you thaw it. Trust me on this one!
Recipe FAQs
Can I use fresh peas instead of frozen peas?
Sure! Blanch fresh peas in boiling water for 2-3 minutes, then cool them down before mixing them into your salad.
How do I prevent the pasta from getting soggy?
Rinse your cooked pasta with cold water and chill it completely before you mix it with the dressing.
Can I make this salad dairy-free?
Yep! Just leave out the cheese and grab some vegan mayo from the store.
What type of pasta works best for this salad?
Elbow macaroni is traditional, but shells, rotini, or bowties all work great too.
Can I add hard-boiled eggs to this recipe?
Absolutely! Dice up some hard-boiled eggs and toss them in for extra protein.
How can I make the dressing tangier?
Add more mustard, a splash of apple cider vinegar, or some pickle juice for extra tang.
How long before serving should I make this?
At least 1 hour ahead, but 4-24 hours is better for the flavors to develop.
What to serve with this macaroni salad?
Serve it with BBQ pulled pork, grilled chicken, burgers, hot dogs, ribs, baked beans, or coleslaw at your cookout. ENJOY!
Macaroni Salad with Peas
Ingredients
For the Salad
- 16 ounces elbow macaroni
- 8 ounces cheddar cheese shredded
- 1 cup diced ham
- 16 ounces frozen peas
For the Dressing
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- ¼ teaspoon seasoning salt
Instructions
- Cook the Macaroni: Bring a big pot of salted water to a boil, add elbow macaroni, and cook for 7-8 minutes until al dente, then drain and rinse with cold water right away.
- Make the Creamy Dressing: In your big mixing bowl, combine mayonnaise, yellow mustard, celery salt, onion salt, and seasoning salt, then whisk until smooth.
- Thaw the Peas: Put 16 ounces frozen peas in a colander, run warm water over them for about 2 minutes until thawed, then drain them really well and pat dry.
- Mix All Ingredients: Add your cooled pasta, shredded cheddar cheese, thawed peas, and diced ham to the bowl with dressing, then gently fold everything together until coated.
- Chill Before Serving: Cover the bowl with plastic wrap or move everything to a sealed container, then refrigerate for at least 1 hour or up to 24 hours so the flavors can meld together.
Notes
- Pasta Temperature Matters: Cool your cooked pasta completely in the fridge before mixing with dressing so it doesn’t soak up all the mayo and get dry.
- Adjust Consistency as Needed: If your salad looks dry after chilling, stir in an extra ¼ to ½ cup mayo before serving to bring back that creaminess.
- Customize Your Add-Ins: Toss in diced celery, bell peppers, red onion, pickles, or crumbled bacon to make this recipe match what your family likes best.
- Best Served Chilled: This salad tastes way better cold from the fridge, so keep it chilled until you’re ready to dig in.
- Storage Guidelines: Store leftovers in a sealed container in the fridge for up to 5 days, but don’t freeze this because mayo-based salads get weird and watery.
