Macaroni Salad with Ham and Peas

1. 1

   Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni.

2. 2

   Cut ham and celery into 1/4-inch dice and chop parsley.

3. 3

   Cook macaroni in boiling water 5 minutes, or until just tender (using package instructions as a guide), adding peas to cook for last 2 minutes.

4. 4

   In a colander drain macaroni and peas and rinse under cold water.

5. 5

   Drain macaroni and peas well.

6. 6

   In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk.

7. 7

   Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well.

8. 8

   Salad may be made 2 days ahead and chilled, covered.

9. 9

   If salad looks dry, toss with additional milk before serving.

10. 10

    Serve salad at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.