Macaroni salad -- peas or no peas?

Question

I love macaroni salad. It's my favorite food on the earth. My mother put peas in her macaroni salad and I do too. I have to admit that I make the best macaroni salad in the world. Over the years people have made many comments about peas in the salad and I am wondering this: Are peas in the salad an ethnic thing or a geographical thing or just because my mother did it? Some people like it and other people don't. I'm just curious where peas in macaroni salad originated.

I typed up my recipe. If anybody is interested, I will email it to you.

Answer 1

Dunkley's Famous Macaroni Salad
Recipe courtesy Craig Dunkley


Recipe Summary
Prep Time: 40 minutes
Cook Time: 3 hours
Yield: 24 servings
User Rating:


1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teasspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise
Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

Episode#: CA1C07

Answer 2

I can't tell where it originated but just a little searching uncovers numerous recipes for macaroni salad with peas included. Macaroni salad itself is American in origin but similar dishes appear world-wide. The addition of peas appears to go back a long way and is a fairly common variant.

Answer 3

I don't think it's an ethnic thing, as a lot of people in my mother's family like to use peas in their macaroni salads. It's probably geographical in origin and has spread since then.

Answer 4

I love peas in my macaroni salad. Some people just don't like peas I think.

Answer 5

Never heard of putting peas in macaroni salad If it's an ethnic thing what are your roots.

Answer 6

I think you do it just because that's how your mother has always made it. I made my macaroni salad just like my mom until I tasted someone else's macaroni salad that I liked better than the kind my mother makes.

Oh, and I don't make mine with peas either...nor have I ever heard of making it with peas, but it does sound interesting. :-)

Answer 7

I do not know the origin of peas in mac salad, but I say yes to peas. it adds color, and peas don't really taste like anything anyway so what are people complaining about?

Answer 8

I have never seen a macaroni salad with peas. Interesting, will have to try it.

Answer 9

I like peas in macaroni salad and I also could use a better recipe. Do you think you could share it with me? I am serious.

Answer 10

I've never seen peas in macaroni salad.