Springtime Macaroni Salad with Peas

SPRING TIME MACARONI SALAD with PEAS

2 cups macaroni or small shell pasta ( I use the high fiber macaroni)

1 1/2 cups fresh or frozen small green peas ( thawed, if using frozen), uncooked

1 rib celery, diced

1/2 bell pepper, diced

1/2 of a small cucumber, diced

1 thin carrot, peeled and sliced

2-3 T of diced red onion, or green onions( scallions)

1/2- 3/4 cup of mayo, (I use regular, but low fat works well too)

2 tsp. Dijon mustard, or to taste

2 tsp. red wine vinegar

1/2 tsp. celery seed

2 tsp. sugar, if desired

salt and pepper to taste

In a large pot of boiling, salted, water, cook the macaroni for the least amount of time on package directions. When done, drain macaroni in a colander and rinse with cold water. Drain well. Add macaroni to a large bowl along with the other vegetables. Mix mayo, mustard, vinegar and seasonings together in a small bowl. Taste and adjust seasonings, if needed, and then pour dressing over the salad ingredients, mixing well. Chill until ready to serve. I find that if I'm serving the salad the next day, that I have to add more mayo, as the macaroni soaks up the dressing, as pasta typically does. But this is an easy, flavorful salad that is great alone, or served with anything from sandwiches to barbecue! The sweet flavor of the peas and the crispness of the other vegetables makes it a great warm weather salad, plus, it's very economical to make.
This is one of the few dishes that I use peas in. Do you make macaroni salad?