Traditional Macaroni Salad
User Reviews
5
Traditional Macaroni Salad
Description
This macaroni salad recipe starts by cooking elbow macaroni to al dente, then cooling it before combining with a dressing of mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and freshly ground black pepper. The pasta is tossed with diced ham, cubed cheddar cheese, thawed peas, shredded carrots, and sliced green onions. The dressing is folded in to coat all ingredients evenly. Refrigerating the salad for at least three hours or overnight helps the flavors develop and the texture become creamier.
The result is a balanced salad with the hearty chew of macaroni, savory notes from the ham and cheddar, sweetness from carrots and peas, and a tangy, creamy dressing. It pairs well as a complement to grilled meats or as part of a buffet. If the salad appears dry after chilling, a small amount of milk can be added to restore creaminess without thinning the flavor.
Ingredients
- 1 pound elbow macaroni or any other small pasta shape
- 1 cup mayonnaise
- 2 teaspoons mustard (or to taste)
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 tablespoon kosher salt or to taste
- black pepper to taste, ground
- 1 cup ham cubed
- 1 cup cheddar cheese cubed
- 2/3 cup peas thawed, frozen
- 2 carrot shredded
- 3 green onions sliced thin
Instructions
- Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temperature.
- In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
- In a large bowl, toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
- Fold in mayonnaise mixture until pasta is well coated. Cover with plastic wrap and refrigerate at least 3 hours or overnight. If the salad seems a little dry after setting up overnight, add some milk a little a bit at a time until salad becomes nice and creamy again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 823mg | 34% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2752IU | 55% |
| Vitamin C | 10mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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