Recipes Salad Pasta Salad Vegetarian Pasta Salad Recipes Pasta Salad with Peas Be the first to rate & review! 2 Photos A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later. Submitted by TinaJ Updated on January 7, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (16 ounce) package elbow macaroni 2 cups frozen peas 1 cup mayonnaise 8 ounces mild Cheddar cheese, cut into small cubes 3 stalks celery, chopped ½ white onion, chopped salt and ground black pepper to taste Directions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl. Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine. Cook's Note: You can use mini pasta shells or farfalle instead of elbow macaroni, if desired. I Made It Print Nutrition Facts (per serving) 367 Calories 22g Fat 32g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 367 % Daily Value * Total Fat 22g 28% Saturated Fat 6g 32% Cholesterol 27mg 9% Sodium 273mg 12% Total Carbohydrate 32g 12% Dietary Fiber 2g 9% Total Sugars 3g Protein 11g 22% Vitamin C 5mg 5% Calcium 155mg 12% Iron 2mg 10% Potassium 168mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.