Macaroni Salad with Cheese and Ham

Macaroni Salad with Ham and Peas
Diana Rattray
Ratings (15)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
524 Calories
42g Fat
20g Carbs
18g Protein
(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 fresh 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

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.

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

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

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

Chill and serve.

Shared by Shan

Safety Notes for Cookouts and Picnics

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. 

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