I love pasta salads. The perfect side to most summer potlucks and dinners, this one will recall your youth. Made with ham, peas, and the delicious, almost nostalgic dressing, a classic favorite that is loved by all.
I decided to make this just after Easter when I had all that leftover ham to use up. Going through a nationwide pandemic had reinvigorated my desire to use up every little bit of leftovers I can. I don’t let ham go to waste as it is, yet I was tired of chowders and casseroles.
This recipe can be made with practically any type of pasta, though shells and elbows are my favorite. Also, feel free to add shredded carrots, diced cucumbers, and halved grape tomatoes. Like many across the globe at the moment, fresh produce is lacking in my house. Much of what I am using these days is canned or frozen, but pasta salads are so flexible! Use what you have!
Because the dressing is mayonnaise based, keep it cold and out of direct sunlight. It will keep in an air tight container in the fridge for three to four days.
Pasta has a tendency to soak up the dressings and liquids after a while. Reconstitute with a couple tablespoons milk or half and half and it will regain it’s creaminess.
Enjoy this classic macaroni salad. Tell me what you think in the comments!
Classic Macaroni Salad
Ingredients
- 16 ozs pasta (shells or elbows)
- 1 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- salt and pepper to taste
- 2-3 cups diced ham
- 2 cups shredded cheddar
- 1 cup peas, thawed if frozen
Instructions
- Cook macaroni according to directions until al dente. Rinse with cold water until cool, set aside in large bowl.
- Mix mayo, sour cream, mustard, vinegar, sugar, salt, and pepper in medium bowl.
- Add ham, cheddar, and peas to pasta.
- Pour dressing over pasta and mix well.
- Allow to cool and flavors to meld at least 2 hours in the fridge.
- Keep in an airtight container in fridge for several days. Enjoy!
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