This is not a pea salad, but rather a shrimp-pasta-pea salad. A good friend's mom always made it, so I call it Patsy's Shrimp Salad
1 box macaroni rings (these were Cora's--but they are hard to find now)
1 can shrimp, drained and rinsed (I use frozen salad shrimp and I go heavy...about 1-1/2 cups)
1 c celery, diced
1 c frozen peas or fresh--fresh blanched, frozen, just toss in--they thaw overnight
1 c miracle whip salad dressing (I use mayo + sour cream or greek yogurt--hate miracle whip and don't have it on hand) Adjust the amount to moisten the pasta to your liking.
1/4 c half and half
1 small onion
1-2 T celery seed
2 tsp sugar
2 tsp vinegar
1. Prepare pasta (include 1-2 tsp celery seed in the water when cooking it--drain when done)
2. In a blender, combine the mayo, sour cream/greek yogurt, half and half, onion, remaining celery seed, sugar, vingar, S&P, 5-6 shirmp. Blend, adjust to taste.
3. Combine everything in a large bowl, cover, refrigerate overnight, adjust seasoning and moisture (sometimes I add more cream/mayo). I like this for breakfast-lunch-snack-dinner.