Pea and Macaroni Salad - Erbsen und Makaronisalat

It is not necessary to allow macaroni to cool before mixing with the creamy, mustard-tinged dressing.

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise
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 pepper
3/4 cup celery, thinly sliced
2 tablespoons onion, chopped
milk
Pea pods

Remove tips and strings from pea pods. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.

In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt, and pepper, set aside. In a large bowl combine cooked macaroni, pea pods, peas, celery, and onion.

Pour mayonnaise mixture over macaroni mixture. Stir gently to combine. Cover, chill 4 to 24 hours. Stir mixture before serving. If necessary, add additional milk (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Serves 8.