Ingredients:
1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion
Instructions:
Boil macaroni until tender. Add peas to boiling water for one minute.
Drain macaroni and peas and rinse with cold water.
Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and
salt and pepper in a bowl to create dressing. Set dressing to the side.
In a large bowl combine macaroni and peas with the celery and onions.
Pour dressing mixture over and stir until coated well. Cover and refrigerate
for 4 hours.
When ready to serve, stir and add one to two tablespoons of milk if desired.