Cinnamon Cream Cheese Ball Easiest Recipe Ever

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Classic macaroni salad is praised for its creamy texture and adaptability. Adding sweet peas to macaroni salad adds color and taste to every bite. This creamy macaroni salad with peas is a hit at summer barbecues, potlucks, and weeknight dinners. Make this delectable recipe step-by-step with this guide.


– 2 cups uncooked elbow macaroni – 1 cup frozen peas, thawed – 1/2 cup mayonnaise – 1/4 cup sour cream – 2 tablespoons apple cider vinegar – 1 tablespoon Dijon mustard – 1 teaspoon sugar – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 2 celery stalks, finely diced – 1/4 cup red onion, finely diced – 1/4 cup fresh parsley, chopped – 2 hard-boiled eggs, chopped (optional, for garnish) – Paprika (optional, for garnish)


Boil salted water in a large saucepan. Add elbow macaroni and cook per package instructions until al dente. To stop cooking, drain and rinse macaroni under cold water. Mix macaroni in a big bowl.  

Cook the Macaroni

Mix mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper in a separate bowl until smooth. To taste, add salt or pepper.  

Prepare the Dressing

Thawed peas, diced celery, diced red onion, and chopped parsley go into the macaroni bowl. Pour dressing over bowl parts.  

Combine Ingredients

Make sure to thoroughly combine the macaroni and vegetables with the creamy dressing. 

Mix Well

Place the macaroni salad in the refrigerator for one hour so that the flavors can combine and chill.    


Toss the macaroni salad again before serving to ensure even mixing. Cut hard-boiled eggs and sprinkle paprika for flavor and presentation. Serve chilly and enjoy!

Garnish and Serve


-Calories: 476kcal -Carbohydrates: 38g -Protein: 10g -Fat: 31g -Saturated Fat: 5g -Polyunsaturated Fat: 17g -Monounsaturated Fat: 7g -Trans Fat: 0.1g -Cholesterol: 109mg -Sodium: 486mg -Potassium: 274mg -Fiber: 3g -Sugar: 4g -Vitamin A: 978IU -Vitamin C: 31mg -Calcium: 41mg -Iron: 1mg

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