Wednesday, May 28, 2014

Macaroni Salad

Review by Lyndee:

1 pkg. (1 lb) pkg. macaroni (or shells)
1 1/2 c. mayonnaise
2 Tbsp. mustard
1/4 c. sour cream
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt (or to taste)
ground black pepper (to taste)
1 c. ham steak, cut into small cubes
1 c. cheddar cheese, cut into small cubes
2/3 c. frozen peas, thawed
2-3 carrots, shredded

Optional mix-ins:
cucumber, peeled and diced
dill pickles, chopped
tomato, diced
red bell pepper, diced
celery, chopped

Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.  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 allow to sit overnight.  If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.

I didn’t do any additional mix-ins. This salad was easy to make and tasted great. The mustard was a bit stronger than I would’ve thought it would be so if you aren’t a fan of mustard, I would half the amount.  Still, it was a great salad that made a big batch and fed my large crowd with ease.  

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