1 ½ cups whole-wheat elbow macaroni (about 6 ounces)
1 ½ cups frozen peas, thawed
1 cup thinly sliced celery
Directions
Step 1
Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.
Step 2
Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.