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Macaroni Salad

Macaroni Salad recipe image
This classic macaroni salad is a comforting, crowd-pleasing dish that balances creamy richness with bright, tangy notes. The dressing, made from buttermilk, mayonnaise, Dijon mustard, and a hint of Worcestershire sauce, coats every bite of tender elbow pasta. Chopped ham adds savory depth, while celery, peas, sweet pickles, and red bell pepper provide satisfying crunch and fresh color. It&# 226;ÂÂs perfect for picnics, potlucks, or as a hearty side for weeknight dinners. Chilled for at least an hour, the flavors meld beautifully, making this salad even better the next day. Simple to assemble with pantry staples, itâÂÂs a reliable favorite that brings home-style warmth to any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 329.4
Description
This classic macaroni salad is a comforting, crowd-pleasing dish that balances creamy richness with bright, tangy notes. The dressing, made from buttermilk, mayonnaise, Dijon mustard, and a hint of Worcestershire sauce, coats every bite of tender elbow pasta. Chopped ham adds savory depth, while celery, peas, sweet pickles, and red bell pepper provide satisfying crunch and fresh color. It&# 226;ÂÂs perfect for picnics, potlucks, or as a hearty side for weeknight dinners. Chilled for at least an hour, the flavors meld beautifully, making this salad even better the next day. Simple to assemble with pantry staples, itâÂÂs a reliable favorite that brings home-style warmth to any table.
Ingredients
  • 3 cups Cooked elbow macaroni, cooled
  • 1 lb Lean, cooked ham, cut into 1/2-inch cubes
  • 2 ribs Celery, chopped
  • 1/2 cup Peas, thawed if frozen
  • 1/2 cup Chopped sweet pickles
  • 1/2 cup Chopped red bell pepper
  • 2 stalks Scallions, chopped
  • 3/4 cup Buttermilk
  • 3/4 cup Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • To taste Black pepper
  • As needed Cherry tomatoes, for garnish
Directions
  1. 1
    In a small bowl, whisk together buttermilk, mayonnaise, Dijon mustard, Worcestershire sauce, and black pepper until smooth.
  2. 2
    Cover the dressing and refrigerate until ready to use.
  3. 3
    In a large mixing bowl, combine cooled cooked elbow macaroni, cubed ham, chopped celery, peas, sweet pickles, red bell pepper, and scallions.
  4. 4
    Pour the chilled dressing over the macaroni mixture.
  5. 5
    Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
  6. 6
    Garnish with cherry tomatoes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 329.4kcal
% Daily Value *
Total Fat 34.4g53%
Saturated Fat 5.3g27%
Cholesterol 7.2mg3%
Sodium 282.8mg12%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.1g1%
Sugars 3.1g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can substitute chicken or turkey for the ham if desired.

If you prefer a lighter dressing, you can reduce the mayonnaise by half and increase the buttermilk accordingly.

Keywords: macaroni salad, pasta salad, ham salad, buttermilk dressing, mayonnaise, dijon mustard, worcestershire sauce, celery, peas, pickles, red bell pepper, scallions, picnic food, potluck side, cold salad, elbow macaroni, summer meal, comfort food, easy recipe, make ahead
Read it online: https://www.chefs-mate.com/recipe/macaroni-salad-3/