Chilled Macaroni and Pea Salad

You won't find a better macaroni salad than this chilled Macaroni and Pea Salad. It may sound like a bold statement, but it's the truth. This pasta salad has a perfectly balanced flavor that's light and refreshing.

This macaroni salad with peas is a perfect dish to add to all your summer menu plans. It tastes even better when chilled in the fridge, making it an ideal option to prepare ahead for backyard BBQs and parties.

Jump to:

• The ingredient list
• Ingredient information
• The flavor profile of this cold pasta salad with peas
• How long will this macaroni salad keep in the refrigerator?
• Additions or substitutions
• Suggested substitution for the mayonnaise-based dressing
• How long can mayonnaise-based macaroni salad be left at room temperature?
• Best occasions to serve chilled macaroni salad
• When is the best time to add dressing to a cold macaroni salad?
• Top tips for success
• How to make macaroni and pea salad
• Can macaroni salad be frozen?
• Additional delicious recipes to serve for a backyard BBQ
• Printable Recipe Card

The ingredient list

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Ingredient information

ELBOW MACARONI - I used a traditional elbow macaroni for this recipe, but please feel free to use your favorite style of pasta for this recipe. I'd steer clear of anything long, like spaghetti or linguine (for ease of eating during a picnic or BBQ), but that's just me.

RED ONION - I love the slightly spicy bite the little bit of red onion adds to a fresh, chilled salad. If you're worried that the flavor of the onion may be too intense for your liking, you can either leave the red onion out, or you can chop and soak them in ice water for 20-30 minutes (draining and drying them well) before adding them to the macaroni salad.

RED BELL PEPPER - Not only does this ingredient add a slight bit of sweetness to the macaroni salad, but it also adds a beautiful pop of color. I urge you to keep it in the recipe.

FROZEN PEAS - I wasn't very heavy-handed when I added the peas to this salad because my husband isn't a huge fan. I usually would have added double the amount of peas because I love them so much. Feel free to add (or subtract) this ingredient as you see fit. If you add more than what the recipe calls for, you may want to increase the amount of dressing a tiny bit to accommodate the additional ingredients.

BACON - I used bacon bits (store-bought in a jar) for this recipe because that's what I had on hand. Feel free to cook and crumble bacon if that's your preference. Just make sure to drain it well on paper towels before adding it to the salad.

CHEDDAR CHEESE - This ingredient was a must for me in this salad (other than the macaroni, of course). Since I wanted this chilled pasta salad to be a macaroni and pea salad hybrid, the cubed cheddar cheese was a non-negotiable ingredient. The cubed cheddar cheese brings texture, balance, and richness to the completed dish.

MAYONNAISE - Feel free to use your favorite brand of mayonnaise for this recipe. I used Dukes. That said, if you choose to use Miracle Whip, you may want to omit the sugar from the ingredient list because Miracle Whip is already quite sweet.

SUGAR - I like adding a sugar touch for sweetness to the dressing. The sugar helps to offset the next ingredient ever so slightly. Feel free to substitute a small amount of honey if desired. Or you can leave it out entirely.

APPLE CIDER VINEGAR - As with many chilled summer salads (coleslaw, broccoli salad, or something similar), a bit of vinegar is the ingredient that helps marry the flavors of the dressing and gives the undeniable taste and tartness everyone loves. I used apple cider vinegar because it's my favorite and because I always have it in my pantry, but feel free to use white, champagne, or even red wine vinegar if that's what you have on hand. Be aware, however, that using red wine vinegar may lend a slightly pinkish tinge to the completed dish.

I do not recommend using balsamic vinegar as that would be a strong and overpowering flavor (in my opinion) for this chilled pasta salad.

The flavor profile of this cold pasta salad with peas

Sometimes macaroni salads can be heavy and stodgy, but not this chilled macaroni and pea salad.

Since I'm not a big fan of overly dressed macaroni salad, I decided to keep the amount of dressing (and ingredients) for this macaroni salad to a minimum. 

This chilled macaroni salad is light and fresh in flavor thanks to the mild sweetness of the dressing, peas, and red pepper, along with the savory notes of bacon, red onion, and cheddar cheese.

How long will this macaroni salad keep in the refrigerator?

Store it in its serving bowl covered with plastic wrap (or in an airtight container), and it will last up to 7 days. 

Additions or substitutions

Add whatever vegetable you love. Small bits of broccoli (lightly blanched), cut-up snap peas, lightly blanched string beans, finely chopped carrots, finely chopped cauliflower, chopped scallions...you name it. They'll all work deliciously well in this chilled macaroni salad. The only thing I suggest is to keep all the vegetables similar in size to make for easier eating.

If you're not a fan of mayo, feel free to substitute a blend of plain Greek yogurt (or full-fat sour cream), softened cream cheese, and a splash of milk. The salad will be tangier in taste using this dressing, but it will still be creamy and delicious. See directly below for the instructions for this particular substitution.

Diced ham, hard-boiled eggs, or even shredded chicken would be delicious additions if you're so inclined.

Suggested substitution for the mayonnaise-based dressing

• 4 ounces of cream cheese
• ½ cup plain Greek yogurt or sour cream
• ¼ cup milk
• 2 teaspoons sugar

Blend the above ingredients together until a smooth and creamy dressing forms. Add additional milk (if needed) to reach a pourable consistency.  

How long can mayonnaise-based macaroni salad be left at room temperature?

At most, two hours. If you're serving it outside on a sweltering summer day (90 degrees and above), the time should be reduced to one hour, and then it's time to refrigerate again.

Keep a mayonnaise-based pasta salad out longer; it's best to serve it in a chilled bowl and place that bowl on a platter or in a larger bowl with ice.

I've recently added this Ice Bowl Mold to my Kudos Kitchen Amazon Shop as it's a brilliant way to extend the chilled life of the party food. Place the bowl of macaroni salad (or anything else you need to stay chilled) inside the premade ice bowl, and you've extended the length of time you can keep the food out and safe to eat.

Best occasions to serve chilled macaroni salad

There is never a wrong time to serve this chilled macaroni and pea salad, but it's particularly good when served as a BBQ side dish for a party, graduation, casual gathering, picnic, family reunion, potluck supper, or for any random weeknight lunch or dinner.

Serve this delicious make-ahead macaroni salad alongside grilled or smoked meats, burgers, fish, BBQ chicken, brats, pork, or even cold sandwiches. Heck, you can even eat it as a stand-alone meal. It's that good!!

In my book, there is always a right time to serve or eat macaroni salad, so you'll probably want to make this regularly and always have it on hand in your fridge. Your family will thank you!

When is the best time to add dressing to a cold macaroni salad?

I like to add the dressing to a macaroni while the pasta is still slightly warm, shortly after draining. That way, the noodles soak up some of the dressing, and the flavor permeates the noodles instead of just sitting on top of the pasta.

Top tips for success

• Remember to salt the cooking water for the pasta liberally. The time to salt is right after the water boils and before adding the pasta. For 4 quarts of boiling water (my recommended amount of water to cook 16 ounces of pasta), I recommend adding two tablespoons of salt for perfectly seasoned pasta.

• Don't overcook the pasta. There is nothing worse than a chilled pasta salad that is mushy. For this recipe, please cut the cooking time for the macaroni by 1-2 minutes than what the box calls for. Drain thoroughly and keep warm.

• Make sure that all the add-ins are similarly sized as the pasta itself. It's a lot easier to eat that way.

• Add the dressing while the pasta is still warm so the sauce can soak into the noodles for extra flavor.

• If you like a creamier pasta salad, feel free to add more dressing to suit your tastes and preferences. Be aware that as the macaroni salad chills in the refrigerator, it will tighten slightly. 

• Wait to add the cheddar cheese cubes until the pasta has cooled a bit, or you'll end up with melted cheese in your macaroni salad, and that's a whole other dish.

• For best flavor and consistency, stir the chilled macaroni salad well before serving.

• Always keep a mayonnaise-based pasta salad chilled as it sits out for serving.

How to make macaroni and pea salad

• Prepare and chop the veggies you're planning to use. Set aside.
• Cook and drain the pasta. Keep warm.
• Whisk together the ingredients for the dressing.
• Stir the warm pasta, vegetables, and dressing together.
• Add the cheddar cheese cubes once the macaroni has cooled slightly.
• Stir again.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best.
• Stir well before serving.

Can macaroni salad be frozen?

Sadly, I do not recommend it. Once thawed, the texture will become mushy and unappetizing, and the mayonnaise dressing will likely separate into a watery mess. Nope. Nobody wants that!

Additional delicious recipes to serve for a backyard BBQ

This healthier Lite Pink Lemonade with Strawberry Simple Syrup is deliciously tart and tangy and at all not sickeningly sweet. It's also good for your hair, skin, and nails...Find out why!

Warm and tangy German Potato Salad is the perfect side dish for just about any main course. It's especially good at a backyard BBQ or party.

Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You're going to love this colorful salad!

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Printable Recipe Card

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