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Springtime Macaroni Salad

 

Dressing:

½ c mayonnaise
¼ tsp dill weed
¼ tsp salt
¼ tsp pepper
½ tsp sugar
½ tsp dill pickle juice
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped green onion
2 tablespoons shredded carrot

Mix well

Cook and drain 6 to 8 oz of macaroni noodles, toss in ½ c frozen peas and rinse with cold water.
Toss noodles and peas in dressing until well coated.

Serve chilled.

 

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