Macaroni Salad With Ham And Peas Recipes

MACARONI SALAD WITH PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
• Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
• Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
• Chill in the refrigerator for 2 to 3 hours before serving.

MACARONI-HAM SALAD

Steps:

• After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar.
• Add onion pepper, and cheese.
• Toss with peas, ham and celery.
• Stir in mayo.
• Serve on lettuce if you prefer.

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

MACARONI SALAD WITH PEAS AND HAM

Steps:

• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.

MACARONI SALAD WITH DILL AND HAM

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

MACARONI SALAD WITH HAM AND PEAS

Steps:

• Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni. Cut ham and celery into 1/4-inch dice and chop parsley.
• 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. In a colander drain macaroni and peas and rinse under cold water. Drain macaroni and peas well.
• In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk. Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well. Salad may be made 2 days ahead and chilled, covered. If salad looks dry, toss with additional milk before serving. Serve salad at room temperature or chilled.

HAM MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

HAM AND PEA SALAD

Steps:

• In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.

PASTA SALAD - PEAS, HAM AND CHEESE

Steps:

• Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
• Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
• Chill well before serving.

MACARONI HAM SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
• Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
• Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

MACARONI SALAD WITH HAM, PEAS AND DILL RECIPE - (4.2/5)

Steps:

• Mix everything well and keep chilled until serving.