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macaroni salad with ham

Macaroni Salad with Ham

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Mixing spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 1 tablespoon salt for pasta water
  • 1 cup cooked ham diced
  • 1/2 cup celery finely chopped
  • 1/3 cup red onion finely chopped
  • 1/2 cup red bell pepper diced
  • 1/2 cup frozen peas thawed
  • 3/4 cup mayonnaise full-fat
  • 2 tablespoon sour cream optional
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the elbow macaroni according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let drain very well.
  • While the pasta cools, dice the cooked ham, celery, red onion, and red bell pepper, and thaw the peas if still frozen.
  • In a small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth.
  • In a large mixing bowl, combine the cooled macaroni, ham, celery, red onion, red bell pepper, peas, and parsley.
  • Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour to chill and let the flavors meld.
  • Stir the salad again just before serving, adding a spoonful of mayonnaise if it seems a bit dry.

Notes

For best results, make this salad a few hours ahead so the flavors develop fully and the pasta absorbs some of the dressing; just remember that macaroni continues to soak up moisture in the fridge, so you may want to reserve a few tablespoons of dressing or extra mayonnaise to stir in right before serving. Dicing the vegetables and ham into small, even pieces ensures every bite has a good balance of texture and flavor, and rinsing the pasta thoroughly under cold water stops the cooking and prevents it from becoming gummy. If you prefer a lighter version, substitute part of the mayonnaise with plain Greek yogurt, and if serving at a picnic, keep the salad chilled over ice and avoid leaving it at room temperature for more than 2 hours for food safety.
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