Macaroni ham salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour (recommended)
Total Time: 1 hour 25 minutes
Servings: 6–8
Difficulty: Easy
Dish Type: Cold Pasta Salad
Flavor Profile: Creamy, savory, slightly tangy with a hint of sweetness

Ingredients

Salad:

• 2 cups elbow macaroni (uncooked, about 1/2 lb)

• 1 1/2 cups cooked ham, diced (use leftover or deli ham)

• 1/2 cup celery, finely chopped

• 1/2 cup red bell pepper, finely chopped (or green)

• 1/3 cup red onion, finely diced (optional, or use sweet onion)

• 1/3 cup dill pickles or sweet relish (optional)

• 2 hard-boiled eggs, chopped (optional but classic)

Dressing:

• 3/4 cup mayonnaise

• 1–2 tablespoons yellow mustard or Dijon mustard

• 1 tablespoon apple cider vinegar or white vinegar

• 1 teaspoon sugar (optional, to taste)

• Salt and black pepper, to taste

• Optional: 1–2 teaspoons pickle juice or relish juice for extra tang

Instructions

1. Cook the Pasta

• Cook macaroni in well-salted water until just tender (al dente), according to package directions.

• Drain and rinse with cold water to stop the cooking and cool it down.

• Set aside to fully drain.

2. Prep the Ingredients

• While the pasta cools, chop the ham, vegetables, and eggs.

• Combine everything in a large mixing bowl.

3. Mix the Dressing

• In a small bowl, whisk together:

  • Mayonnaise

  • Mustard

  • Vinegar

  • Sugar

  • Salt & pepper

• Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness.

4. Combine & Chill

• Add the cooled macaroni to the large bowl with ham and veggies.

• Pour the dressing over the salad and gently mix until everything is evenly coated.

• Cover and refrigerate for at least 1 hour to chill and let the flavors meld.

5. Serve

• Serve cold as a side or main dish.

• Optional garnish: chopped parsley, extra diced pickles, or paprika.

Tips & Variations

• Make it ahead: Best made the day before. Just stir in a little extra mayo before serving if it dries out.

• Add-ins: Peas, shredded cheddar cheese, olives, or chopped dill pickles.

• Spicy version: Add diced jalapeños or a spoonful of hot sauce to the dressing.

• Lighten it up: Use Greek yogurt or light mayo for a lower-fat version.

• No mayo version: Use sour cream + vinegar + olive oil + mustard.

Storage

• Store in an airtight container in the refrigerator for up to 3–4 days.

• Not recommended for freezing (mayonnaise can separate).

Nutrition Info (Per Serving – Approximate)

• Calories: 310

• Protein: 12g

• Carbs: 24g

• Fat: 18g

• Fiber: 1g

• Sugar: 3g

• Sodium: 550mg

Values may vary depending on exact ingredients and brands used.