Macaroni Salad With Corn And Ham
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap or airtight container
Ingredients
- 2 cup elbow macaroni dry
- 1 tablespoon salt for pasta water
- 1 cup cooked ham diced
- 1 cup corn kernels cooked or canned and drained
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely minced
- 1/2 cup celery finely chopped
- 3/4 cup mayonnaise full-fat
- 2 tablespoon sour cream optional
- 1 tablespoon Dijon mustard smooth
- 2 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar granulated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon salt or to taste
- 2 tablespoon fresh parsley chopped
- 1 hard-boiled egg optional; chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water to stop cooking, and let it drain completely.
- While the pasta cools, dice the cooked ham, bell pepper, celery, red onion, parsley, and hard-boiled egg if using, then set aside.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, black pepper, and salt until smooth.
- In a large mixing bowl, combine the cooled macaroni, ham, corn, bell pepper, celery, red onion, parsley, and chopped egg.
- Pour the dressing over the macaroni mixture and gently fold everything together until all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Before serving, give the salad a gentle stir and add a spoonful of mayonnaise or a splash of milk if it seems too thick or dry.
Notes
For best results, ensure the pasta is fully cooled and well-drained so the dressing clings instead of thinning out, and cut all mix-ins into small, even pieces for a balanced bite. You can swap ham for chopped rotisserie chicken or omit the meat for a vegetarian version, and use frozen corn (thawed) or fresh corn when in season for extra sweetness. If making ahead, slightly increase the dressing, as macaroni absorbs moisture over time, and always taste again right before serving to correct salt and acidity. Store leftovers in the refrigerator for up to 3 days, and avoid leaving the salad at room temperature for more than 2 hours, especially in warm weather.
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