Old Fashioned Mac and Pea Salad
Miz Helen's Kitchen
Ingredients
1 pound (16 oz) dry elbow macaroni
4 cups fresh or frozen green peas
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1 cup chopped pimento's with juice
1 cup miracle whip
3 cups american cheese, cubed small
1 tablespoon parsley
2 teaspoons salt
2 teaspoon pepper
dash cayenne pepper
Directions
Cook the macaroni according to package directions, drain then rinse with cold water, set aside.
If you are using fresh peas, shell the peas then blanche the peas for 3 minutes, drain, and cool in ice cold water.
If you are using frozen peas, pour the peas into a colander and run hot water over them to thaw just enough to loosen the peas.
In a large mixing bowl, add the cooked macaroni, peas, onion,bell pepper, miracle whip, pimento's, and cheese, mix well.
Add the seasons and mix well.
Chill in the refrigerator for at least 4 hours before serving and it is better if you can chill overnight. The longer it sits the better it gets.
Options:
Mayonnaise can be substituted for the miracle whip.
Mayonnaise can be mixed half and half with sour cream or Greek Yogurt.
Red onion or green onions can be substituted for the yellow onion.
Ham, Bacon and cured smoked sausage can be added.
Enjoy!