Ingredients
8 oz elbow macaroni
1 cup fresh or frozen peas
1/2 cup mayonnaise
1/4 cup buttermilk
1 tsp ranch seasoning
1 tbsp fresh dill, chopped
1/2 cup celery, diced
1/4 cup red onion, finely chopped
Salt and pepper to taste
Instructions
Bring a pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and rinse with cold water.
If using frozen peas, steam for 2 minutes until tender; fresh peas can be used as is.
In a large bowl, whisk mayonnaise, buttermilk, ranch seasoning, dill, half the celery, and half the red onion.
Add cooked macaroni, peas, and remaining celery and onion to the dressing. Toss to coat evenly.
Chill for at least 30 minutes before serving to allow flavors to develop.
Notes
For best results, use freshly chopped herbs.
Substitute frozen peas if fresh are unavailable; thaw and drain before adding.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Cozy Chicken
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg