Macaroni Salad

Review by Lyndee:

Ingredients:

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

Instructions:

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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