We came back from Oklahoma with a recipe that appeared in the monthly mailing from PSO, the local power company. It was one of those meals that will help you keep your electric bill lower because you eat it cold when it’s hot outside. Now I admit that’s a lot of mayonnaise in the recipe, but you could always replace it with a 50/50 mixture of mayonnaise and drained yogurt.
8 ounces uncooked elbow macaroni
1 package (10 ounces) frozen green peas
4 ounces cheddar cheese, cubed
1 cup sliced sweet pickles
3/4 cup mayonnaise
3/8 cup (6 tablespoons) mayonnaise mixed with 3/8 cup (6 tablespoons) drained or Greek yogurt
1 medium white onion, chopped
black pepper, to taste, plus optional salt, to taste
According to package directions, cook macaroni al dente, and drain. Cook peas according to package directions and drain. Mix macaroni, peas, cheese, pickles, mayo or mayonnaise mixture and onion.. Sprinkle with pepper and optional salt. Cover and refrigerate at least 2 hours.
Makes 6 to 8 servings