Macaroni Salad With Ham And Cucumber
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 spoons set
- 1 Mixing spoon
Ingredients
- 2 cup elbow macaroni dry
- 1 tablespoon salt for boiling water
- 1 cup cooked ham diced
- 1 medium cucumber diced
- 1/4 cup red onion finely chopped
- 1/2 cup celery finely chopped
- 3/4 cup mayonnaise full-fat
- 2 tablespoon sour cream optional
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper ground
- 2 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the elbow macaroni and cook according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
- While the pasta cools, dice the ham and cucumber, and finely chop the red onion, celery, and parsley on a cutting board.
- In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni to a large mixing bowl, then add the ham, cucumber, red onion, celery, and parsley.
- Pour the dressing over the macaroni mixture and gently stir with a mixing spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to let the flavors meld and the salad chill.
- Stir the salad again just before serving and add a sprinkle of extra parsley on top if desired.
Notes
For best results, make sure the macaroni is well-drained and cooled so the dressing doesn’t become watery, and consider scraping out cucumber seeds if they are very watery or if using a large cucumber. You can adjust the creaminess by adding a tablespoon or two of milk or mayonnaise if the salad thickens after chilling, and balance acidity and sweetness by tweaking vinegar and sugar to taste. This salad keeps well covered in the refrigerator for up to 3 days, but it’s best eaten within 24 hours for the freshest texture of cucumber. If preparing ahead for a gathering, you can reserve a few tablespoons of dressing to stir in right before serving to refresh the salad.
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