Description
A creamy and tangy macaroni salad filled with vibrant vegetables and hearty ham, perfect for picnics and barbecues.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup diced ham
- 1 cup diced vegetables (bell peppers, celery, carrots)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the macaroni until al dente. Drain and cool in a colander.
- Combine the cooled macaroni, diced ham, and chopped vegetables in a large mixing bowl.
- Whisk together the mayonnaise, apple cider vinegar, and Dijon mustard in a separate bowl until smooth.
- Pour the dressing over the macaroni mixture and stir gently to coat.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to meld flavors together. Enjoy!
Notes
Refrigerate leftovers in an airtight container for up to three days. Add vinegar if the salad thickens overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: macaroni salad, creamy salad, picnic side dish, summer salad