Macaroni Salad With Ham
User Reviews
5
Macaroni Salad With Ham
Description
This macaroni salad features cooked elbow macaroni mixed with cubed ham and thawed peas, tossed in a dressing of mayonnaise, milk, and ranch dressing to create a creamy coating. The dressing is seasoned with salt, black pepper, and paprika, giving it a mild tang and slight spice. Additional mix-ins like diced bell pepper, boiled eggs, or cheese cubes can be added to vary texture and flavor.
The pasta is cooked in salted water and rinsed before combining with other ingredients, helping to keep the salad from becoming sticky. The salad is chilled prior to serving to develop flavor and maintain a refreshing temperature.
Macaroni salad is suitable for large groups and casual meals like picnics or barbecues, offering a hearty side that complements grilled or cold dishes. The recipe notes suggest it can be made up to 24 hours ahead, with most dressing mixed in before storing, but a small amount reserved to refresh the salad before serving. Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days.
Ingredients
- 24 ounces (or 6 cups) elbow macaroni
- 1 tablespoon salt
- 1½ cups ham cubed
- 1 (12-ounce) bag pea thawed, frozen
- 1½ cups mayonnaise
- 1 cup milk
- ½ cup ranch dressing
- salt to taste
- black pepper to taste
- paprika to taste
Mix-Ins (Optional)
- egg diced, boiled egg; cheese in cubes; bell peppers diced
- bell pepper
- cheese
Instructions
- Bring water to a boil and add a tablespoon of salt. Cook macaroni in salted water according to package directions. Drain and rinse.
- In a large bowl, combine cooked macaroni, ham, and peas.
- In a separate bowl, mix the mayonnaise, milk, and ranch dressing.
- Add dressing to the pasta and mix until coated.
- Season with salt, pepper, and paprika. Stir in any additional desired mix-ins and refrigerate until ready to serve.
Notes
- Prepare the macaroni salad up to 24 hours in advance to enhance flavors and convenience.
- Mix most of the dressing with the salad before refrigeration, reserving some to freshen the salad just before serving if it seems dry.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for best quality.
- This recipe yields enough for a large group; the quantities can be halved for smaller servings.
- Other short, groove-textured pasta shapes like salad shells, wagon wheels, ditalini, or bow ties work well as substitutes for elbow macaroni.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 349mg | 15% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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