Macaroni Salad with Ham and Dill
Difficulty: Simple
Servings: 4 to 6 people
Nutrition Facts Per Serving
Serving: 1/6 of recipe
Calories: 330
Total Fat: 18g
Saturated Fat: 4g
Carbohydrates: 31g
Dietary Fiber: 3g
Sugar: 3g
Protein: 11g
Cholesterol: 23mg
Sodium: 426mg
Total Time: 28 minutes
Prep Time: 20 minutes
Cooking Time: 8 minutes
- 1/4 medium red onion, finely chopped
- 2 teaspoons kosher salt, plus more for pasta water
- 8 ounces elbow macaroni (about 2 cups)
- 2 tablespoons milk
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/3 cup sour cream
- 6 ounces cooked ham, diced into 1/3inch pieces
- 3/4 cup frozen baby peas, thawed (about 4 ounces)
- 2 celery stalks with leaves, chopped
- 2 tablespoons fresh dill, finely chopped
- Soften the onion's bite by soaking the chopped onion in cold water while you prepare the rest of the salad.
- Bring a large pot of water to a rolling boil, salt generously, and cook the macaroni until just tender, about 8 minutes, stirring occasionally. Drain in a colander, return to a serving bowl, and toss with the milk. Allow the pasta to cool slightly while you make the dressing.
- Preparing the dressing: In a large bowl whisk together the vinegar, Dijon mustard, 2 teaspoons kosher salt, and black pepper to taste. Slowly whisk in the olive oilbeginning with a few drops and then streaming the restto emulsify and thicken the dressing. Stir in the sour cream until smooth.
- Drain and pat the onions dry. Add the onions to the pasta along with the diced ham, peas, chopped celery, and dill. Pour the dressing over the salad and gently toss until evenly coated. Serve immediately or cover and chill until ready to serve.
Kitchen Tip: A little milk keeps the pasta from soaking up too much dressing, producing a creamy macaroni salad that's balanced rather than overly tangy or heavy.
Recipe adapted from Recipe Iseasy Kitchens: Get Grilling, Meredith, 2005
