Macaroni Salad With Olives And Ham

Picture a big chilled bowl of creamy macaroni salad, the pale pasta curls glistening, dotted with rosy cubes of ham, glossy black olives, crisp celery, and flecks of sunny-yellow egg.

It’s a cool, comforting salad that comes together quickly—perfect when you need something satisfying on the table in under 30 minutes.

This dish is made for busy weeknights, casual family lunches, and anyone who loves classic deli flavors without the fuss.

I still remember the evening friends dropped by unannounced, hungry after a long road trip.

I’d leftover ham, a box of macaroni, and a jar of olives. In the time it took them to unpack the car, this salad was chilling in the fridge, ready to save the night.

It’s ideal for potlucks, picnic baskets, easy entertaining, or grab-and-go work lunches through the week. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from tangy olives, smoky ham, and creamy dressing
• Packs plenty of crunch with celery, red onion, and bell pepper
• Comes together quickly with simple, budget-friendly everyday ingredients
• Perfect make-ahead side that actually tastes better the next day
• Easily customizable for picky eaters or vegetarian, olive-free versions

Ingredients

• 2 cups elbow macaroni, dry — cook just to al dente so it stays firm
• 1 tablespoon salt, for pasta water — seasons the pasta from the inside
• 1 cup cooked ham, diced — use good-quality, not overly salty ham
• 1/2 cup black olives, sliced — choose pitted olives for easy prep
• 1/2 cup green olives, sliced — briny contrast to the black olives
• 1/2 cup celery, finely chopped — adds crunch and freshness
• 1/3 cup red onion, finely chopped — soak briefly in cold water to mellow
• 1/2 cup red bell pepper, finely diced — pick a firm, glossy pepper
• 3/4 cup mayonnaise, full-fat — gives the creamiest texture
• 1/4 cup sour cream, full-fat — adds tang and lightens the dressing
• 2 tablespoons Dijon mustard, smooth — for gentle heat and depth
• 2 tablespoons pickle juice or vinegar — brightens and balances richness
• 1 teaspoon granulated sugar — softens the acidity slightly
• 1/2 teaspoon garlic powder — distributes garlic flavor evenly
• 1/2 teaspoon onion powder — boosts savory taste without extra moisture
• 1/2 teaspoon freshly ground black pepper — grind just before using
• 1/2 teaspoon salt, or to taste — adjust after mixing the salad
• 2 tablespoons fresh parsley, chopped — stir in at the end for color and freshness

Step-by-Step Method

Cook the Macaroni

Bring a large pot of water to a rolling boil. Add the tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until just al dente.

Avoid overcooking so the pasta holds its shape in the salad. Once done, immediately move on to draining and cooling the macaroni.

Drain and Cool the Pasta

Pour the cooked macaroni into a colander. Rinse thoroughly under cold running water to stop the cooking and cool the pasta completely.

Toss gently as you rinse so all pieces cool evenly. Let the macaroni drain very well to prevent excess water from diluting the dressing later.

Prep the Meats and Veggies

While the pasta cools, place your cutting board on a stable surface. Dice the cooked ham into small, even cubes.

Slice the black and green olives. Finely chop the celery, red onion, and red bell pepper. Chop the parsley. Keep pieces small so each bite of salad has a balanced mix.

Whisk the Creamy Dressing

In a small bowl, add the mayonnaise, sour cream, and Dijon mustard. Pour in the pickle juice or vinegar.

Add the sugar, garlic powder, onion powder, black pepper, and salt.

Whisk until the mixture is completely smooth and well combined. Taste and adjust seasoning if necessary before adding to the salad.

Combine Pasta, Ham, and Vegetables

Transfer the cooled, well-drained macaroni to a large mixing bowl. Add the diced ham, sliced black and green olives, celery, red onion, red bell pepper, and chopped parsley.

Gently toss with a mixing spoon to distribute ingredients evenly without crushing the pasta.

Coat with Dressing Evenly

Pour the prepared dressing over the macaroni mixture. Toss thoroughly until every piece of pasta and vegetable is evenly coated.

Scrape the bowl to capture all the dressing. Taste and adjust the seasoning with extra salt, pepper, or a splash more pickle juice if desired.

Chill to Meld the Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to chill thoroughly.

Allow the flavors to meld and the pasta to absorb some dressing. For deeper flavor, refrigerate a few hours or overnight before serving.

Refresh and Serve the Salad

Remove the macaroni salad from the refrigerator just before serving. Give it a gentle stir to redistribute the dressing.

If the salad seems a bit dry from chilling, add 1–2 tablespoons of mayonnaise and mix again. Taste once more, adjust seasoning if needed, and serve cold.

Ingredient Swaps

• Use turkey, chicken, or canned tuna instead of ham; omit meat or add chickpeas for a vegetarian option.
• Swap mayonnaise and sour cream for Greek yogurt (or a half-and-half mix) for a lighter version; use vegan mayo and dairy-free yogurt for a fully dairy-free salad.
• Replace elbow macaroni with any short pasta (shells, rotini, penne) or gluten-free pasta; substitute olives with capers or chopped pickles if olives aren’t available or preferred.

You Must Know

– Safety – To keep it safe for picnics, keep the salad below 40°F/4°C using an ice-filled tray under the serving bowl and limit time on the table to a total of 2 hours (or 1 hour if above 90°F/32°C), since the mayo and ham sit in the danger zone otherwise.

Serving Tips

• Serve chilled in a large bowl, garnished with extra parsley and olive slices.
• Pair with grilled chicken, burgers, or sandwiches for a classic picnic-style meal.
• Spoon into lettuce cups or tomato halves for a lighter, pretty presentation.
• Offer alongside other cold salads—potato, coleslaw, and green salad—for a buffet spread.
• Portion into individual jars or cups for easy, portable servings at parties.

Storage & Make-Ahead

Macaroni salad with olives and ham keeps well in the refrigerator for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and add a spoonful of mayo if it seems dry.

This salad doesn’t freeze well; the creamy dressing separates.

Reheating

Macaroni salad is best served chilled; reheating can separate the mayo.

If desired, warm gently: brief low‑power microwave bursts, covered oven dish at low heat, or quick stovetop toss.

Picnic Potluck Favorite

There’s always that one bowl on the picnic table that everyone keeps circling back to, and for me, it’s this creamy, colorful macaroni salad loaded with ham and olives.

I’ve watched people go back “just for a spoonful,” then quietly heap their plates.

It’s hearty enough to count as real food, but bright and cool against all the smoky grill flavors.

I love how well it travels—you can chill it in the morning, tuck it into a cooler, and it arrives perfectly set, not soggy or sad.

The olives stay briny, the ham stays meaty, and the vegetables keep their crunch.

If you’re nervous about what to bring to a potluck, bring this.

It never comes home full.

Final Thoughts

Give this Macaroni Salad with Olives and Ham a try and see how quickly it disappears at your next meal or gathering.

Don’t hesitate to tweak the ingredients to match your taste—make it your own and enjoy every bite!

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise or With a Lighter Dressing?

Yes, you can. I’d swap mayonnaise for Greek yogurt, a splash of olive oil, and extra pickle juice. I’ve done this for picnics, and everyone still loved the tangy, creamy, but lighter bite.

How Can I Adjust the Recipe for Low-Sodium or Heart-Healthy Diets?

You can absolutely make this heart‑friendlier: I’d skip added salt, use no‑salt pasta water, low‑sodium ham or beans, plenty of veggies, and a half‑yogurt dressing. I’ve done this; it still tastes wonderfully indulgent.

What Pasta Shapes Work Best if I Don’T Have Elbow Macaroni?

I’d happily swap in small shells, cavatappi, ditalini, or fusilli. I love how shells cradle little bursts of vegetables and dressing—trust me, any short, ridged shape will still feel cozy and familiar.

Can I Freeze Leftover Macaroni Salad With Ham and Olives?

You technically can freeze it, but I don’t recommend it—the mayonnaise turns grainy and the veggies weep. I’ve tried before; it thawed sad and watery. I’d chill it and eat within a couple days instead.