A creamy classic featuring peas, cherry tomatoes and elbow macaroni! The secret ingredient? French’s® Spicy Brown Mustard. It adds a bold, tangy twist for a side that’s sure to spark some BBQ buzz.
10m
PREP TIME
10m
COOK TIME
219
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 8 ounces uncooked elbow macaroni
- 1/2 cup French's® Spicy Brown Mustard
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 cup frozen peas, thawed
- 2 hard cooked eggs, peeled and chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup finely chopped green onions
KEY PRODUCTS
INSTRUCTIONS
- 1 COOK pasta as directed on package. Rinse under cold water; drain well. Set aside.
- 2 MIX Mustard, mayonnaise, sour cream, vinegar and sugar in large bowl until well blended. Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
- 3 COVER and refrigerate at least 30 minutes or until ready to serve.
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