Southern Living Favorite Macaroni Salad
8-ounce package pasta, such as fusilli, small shells or elbows
1 cup fresh peas
1 cup diced carrots
1 cup chopped celery
1 cup chopped kosher dill pickles
1/4 cup minced onion
1 tablespoon prepared mustard
1-1/2 teaspoons lemon pepper seasoning
1/2 to 1 teaspoon anchovy paste
1/2 cup regular or Trader Joe’s wasabi mayonnaise
Cherry tomatoes to garnish
Parsley to garnish
Cook the peas and carrots until crisp-tender.
Cook the pasta according to package directions. Rinse in cold water and drain.
Mix peas, carrots and pasta with remaining ingredients, except mayonnaise. Cover and chill for at least 2 hours. Just before serving, stir in mayonnaise. Garnish with cherry tomatoes and parsley if desired.
– “1981 Southern Living Annual Recipes”