Classic Macaroni Ham Salad
User Reviews
5
Classic Macaroni Ham Salad
Description
Classic Macaroni Ham Salad mixes cooked elbow macaroni with cubed ham and finely chopped vegetables like red onion, carrot, celery, and green onion. The dressing, made mainly of real mayonnaise and sour cream with vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper, creates a creamy, slightly tangy coating that permeates the salad as it chills. The salad offers a combination of tender pasta and the distinct crunch of fresh vegetables, balanced by the savory ham, making it a satisfying side or light meal option.
After preparing the dressing separately, it is combined with the drained and cooled pasta and other ingredients, ensuring even coverage. Chilling the salad for at least 1 to 2 hours helps the flavors integrate and the pasta absorb some of the dressing, resulting in a creamy yet not overly wet texture. Garnishes of fresh dill or parsley can enhance the flavor and provide a fresh herbal note.
This macaroni salad is well suited for serving at picnics, barbecues, or potlucks, as it can be made ahead and served cold. The use of real mayonnaise and sour cream in the dressing ensures a rich texture and flavor, making it a classic comfort dish.
Use real, full-fat mayonnaise such as Hellman’s or Duke’s for authentic flavor; avoid substitutes like Miracle Whip or reduced-fat versions.Allow the salad to chill thoroughly before serving to let the flavors meld and the pasta absorb the dressing.Adjust seasoning with salt, pepper, or garlic powder after mixing to suit taste.Garnish with fresh dill or parsley just before serving for added freshness.
Ingredients
Pasta Salad
- 1 pound dry elbow macaroni
- 1 cup ham optional but recommended, cubed
- ½ cup red onion diced finely
- ½ cup carrot finely chopped
- 2 to 3 celery ribs diced finely
- ¼ cup green onion diced into thin rings
- 1 tablespoon dill plus more for garnishing if desired, fresh
- parsley optional for garnishing, fresh
Dressing
- 1 cup mayonnaise real
- ¼ cup sour cream
- 2 to 3 tablespoons vinegar (white vinegar, apple cider vinegar, or red wine vinegar all work)
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons granulated sugar packed, or light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more to taste if desired
- 1 teaspoon black pepper plus more to taste if desired, freshly ground
Instructions
- Cook the pasta according to package directions in salted water to al dente. When finished, drain, and rinse under cold water. While the pasta is boiling, mix up the dressing.
- Dressing - To a large bowl, add all the dressing ingredients, whisk to combine; set aside.
- Pasta Salad - Place drained and rinsed pasta in a large mixing bowl, add all the other pasta salad ingredients, pour the dressing over it, and toss very well to combine.
- Taste and make any necessary flavor adjustments such as additional salt, pepper, garlic powder, etc.
- Cover the bowl tightly with plastic wrap or a lid, and place in the fridge to chill for at least 1 to 2 hours before serving. Tips - I don't recommend reducing the quantity of mayo or sour cream in the recipe because even though the pasta salad will look pretty saucy and 'juicy', lots of it will absorb into the pasta as it sits in the fridge and chills.
- Before serving, stir the pasta salad well, and if desired garnish with dill and/or parsley, to taste. Pasta salad can be made up to 24 hours in advance. It will keep airtight in the fridge for up to 4 to 5 days. I don't recommend freezing this recipe.
Notes
- Use full-fat, real mayonnaise (e.g., Hellman’s or Duke’s) rather than imitation or light varieties for best texture and flavor.
- Chill the salad for at least 1 to 2 hours before serving to allow flavors to blend and pasta to absorb dressing.
- Season the salad after combining ingredients to adjust salt, pepper, and garlic powder according to taste.
- Fresh dill and parsley make good garnishes to enhance the salad’s freshness and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 351kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 27mg | 9% |
| Sodium | 676mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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