Description
Quick and easy pasta salad that is always a hit at parties, potlucks and BBQs. Tons of flavor from the pasta, peas, savory plant-based protein, cheese and seasonings!
Ingredients
Scale
- 16 ounces elbow macaroni
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ¼ teaspoon seasoning salt
- 8 ounces cheddar cheese (shredded)
- 16 ounces frozen peas (rinsed with warm water to thaw)
- 1 cup diced savory plant-based protein bits
Instructions
- Step: Boil elbow macaroni according to directions. Drain, rinse with cold water and set aside.
- Step: In a large mixing bowl, mix together celery salt, onion salt, mayonnaise, mustard, seasoning salt in large bowl.
- Step: Add noodles, cheddar cheese, peas and savory plant-based protein bits. Mix well.
- Step: Chill until serving, at least 1 hour.
Notes
You can safely store this macaroni salad in the fridge for up to 5 days in an airtight container. Do not freeze, as the consistency will change.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 4 g
- Sodium: 831 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 40 mg
Keywords: macaroni salad, pasta salad, side dish, potluck recipe