Macaroni Salad with Dill and Ham Recipe

Name: Macaroni Salad with Dill and Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 medium red onion, minced; 2 teaspoons kosher salt, plus additional for salting 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, cut into 1&3-inch cubes; 3/4 cup frozen baby peas, thawed (about 4 ounces); 2 ribs celery, with leaves, diced; 2 tablespoons chopped fresh dill

Servings: persons

1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting 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, cut into 1&3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 ribs celery, with leaves, diced
2 tablespoons chopped fresh dill

1
To mellow the minced onion, soak it in cold water while you make the salad.
2
Bring a large pot of cold water to a boil over high heat and salt it generously.
3
Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes.
4
Drain the macaroni in a colander, put in a serving bowl, and toss with the milk.
5
Allow the macaroni to cool slightly while you make the dressing.
6
For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl.
7
Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
8
Whisk in the sour cream.
9
Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill.
10
Add the dressing and fold to coat the pasta evenly.
11
Serve immediately or cover and refrigerate until ready to serve.
12
Know-How: Why the milk?
13
When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic.
14
Adding just a couple tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 medium red onion, minced, 2 teaspoons kosher salt, plus additional for salting water, 8 ounces elbow macaroni (about 2 cups), 2 tablespoons milk, and more.

Yes, Macaroni Salad with Dill and Ham falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Macaroni Salad with Dill and Ham

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