Macaroni Salad With Cheese and Ham

Macaroni Salad With Ham and Peas

The Spruce / Diana Rattray

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
524 Calories
42g Fat
20g Carbs
18g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 524
% Daily Value*
Total Fat 42g 54%
Saturated Fat 15g 75%
Cholesterol 77mg 26%
Sodium 911mg 40%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Protein 18g
Calcium 459mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A tasty macaroni salad has long been a much-loved picnic and cookout dish. This macaroni salad is made with the addition of shredded cheese and ham, making it hearty and flavorful. Take it along to a potluck dinner or cookout. Cooked peas or freshly cooked asparagus may be added for a bright spring salad.

Ingredients

  • 2 quarts water
  • 1 teaspoon salt
  • 1 cup uncooked macaroni
  • 1 1/2 cups diced cooked ham
  • 1 cup diced or shredded (large shred) cheddar cheese
  • 1/2 cup chopped celery
  • 1/3 cup chopped green bell pepper
  • 2 tablespoons chopped pimento
  • 1/4 chopped green onion or red onion
  • 1/4 cup sweet pickle relish
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared mustard
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Fill a medium saucepan with water and add 1 teaspoon of salt. Bring the water to a full boil over high heat and then add the macaroni. Reduce the heat to medium-low. Cover the pan and cook, stirring occasionally, following the package directions. Pour the macaroni into a colander and rinse under cold running water. Drain thoroughly.

  3. In a large bowl, combine the macaroni with the diced cooked ham, shredded cheese, celery, bell pepper, pimento, and green onion. Toss to blend the ingredients.

  4. In a small bowl, combine the relish, mayonnaise, and mustard. Add the dressing mixture to macaroni and vegetable mixture; stir gently to blend.

  5. Taste and season with salt and freshly ground black pepper, as needed.

  6. Chill and serve.

Tip

  • If you are taking the salad to a picnic or cookout, make sure it stays at a temperature of 40 F or lower before serving time. A good cooler packed with ice should be sufficient. If at all possible, nestle serving bowls on a bed of crushed ice. Serve the salad and make sure to refrigerate leftovers within 2 hours. If the temperature is 90 F or above, refrigerate leftovers within 1 hour.