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creamy macaroni salad with olives

Macaroni Salad With Olives And Ham

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
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 cups set
  • 1 Measuring spoons set
  • 1 Mixing spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 cup cooked ham diced
  • 1/2 cup black olives sliced
  • 1/2 cup green olives sliced
  • 1/2 cup celery finely chopped
  • 1/3 cup red onion finely chopped
  • 1/2 cup red bell pepper finely diced
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream full-fat
  • 2 tablespoon Dijon mustard smooth
  • 2 tablespoon pickle juice or vinegar
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon fresh parsley 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 just 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, slice the olives, and finely chop the celery, red onion, red bell pepper, and parsley on a cutting board.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice or vinegar, sugar, garlic powder, onion powder, black pepper, and salt until smooth.
  • Add the cooled macaroni to a large mixing bowl and gently stir in the ham, black olives, green olives, celery, red onion, red bell pepper, and parsley.
  • Pour the dressing over the macaroni mixture and toss thoroughly until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or pickle juice if needed.
  • Cover the bowl tightly 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, if it seems dry, add 1–2 tablespoons of mayonnaise to loosen it slightly.

Notes

For best results, make this salad a few hours ahead or even the day before, since the flavor improves as it chills and the pasta absorbs some dressing. Be sure the pasta is fully cooled and well-drained before mixing to avoid a watery salad, and chop the vegetables and ham into small, even pieces so you get a bit of everything in each bite. You can swap the ham for leftover roasted meat or omit it for a vegetarian version, and adjust the olives or mustard to suit your taste. Always keep the salad refrigerated and avoid leaving it at room temperature for more than 2 hours, especially in warm weather, to maintain both food safety and texture.
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