Macaroni Salad With Peas And Ham Recipes

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PASTA SALAD - PEAS, HAM AND CHEESE



Pasta Salad - Peas, Ham and Cheese image

Make and share this Pasta Salad - Peas, Ham and Cheese recipe from Food.com.

Provided by SLColman

Categories     Ham

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb small shell pasta, cooked
1 lb shredded sharp cheddar cheese
1 lb cubed ham
1 lb frozen tiny peas, defrosted
1/2 cup mayonnaise
1/2 cup salad dressing (recommend Miracle Whip)
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
3 tablespoons fresh dill, chopped or 1 tablespoon dried dill

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.

Nutrition Facts : Calories 680.5, Fat 30, SaturatedFat 14.3, Cholesterol 112.8, Sodium 1378, Carbohydrate 64.2, Fiber 6.6, Sugar 9.5, Protein 37.8

PASTA SALAD WITH HAM AND PEAS



Pasta Salad With Ham And Peas image

This pasta salad with ham and peas makes for an easy make-ahead summer dinner or side at a picnic or cookout.

Provided by Smart Savvy Living

Number Of Ingredients 14

1 lb box ditalini pasta (or other shape such as macaroni)
salt for cooking pasta
1 cup frozen peas
4 eggs, hard-boiled, peeled, and chopped finely
1 cup mayonnaise
1/4 cup apple cider vinegar (can use white if you don't have apple cider)
1/4 cup white granulated sugar (or to taste)
3 tablespoons Dijon mustard
salt to taste (~1 1/2 teaspoons)
ground black pepper to taste (~1/2 teaspoon)
2 bell peppers, trimmed and seeded and chopped finely (I use 1 red and 1 yellow)
2 cups cooked ham chopped into small cubes (I used a ham I made with my brown sugar glaze)
1/2 cup finely chopped red onion (I used dried minced onion since I don't tolerate raw onion well)
Optional: 2 stalks celery finely chopped

Steps:

  • Boil pasta in salted water as directed on packaging until al dente.
  • While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
  • Stir in the peppers, ham, onion and celery until everything is covered with the dressing. Set aside.
  • Once the pasta is cooked, drain and stir in frozen peas. Rinse with cold water to stop cooking and drain thoroughly. Gently fold the pasta and peas into the dressing mix.
  • Taste for seasoning and then cover and refrigerate until serving, preferably at least a couple hours if not overnight.

Nutrition Facts : Calories 267 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/8th of recipe, Sodium 512 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MACARONI SALAD WITH DILL AND HAM



Macaroni Salad with Dill and Ham image

Provided by Food Network Kitchen

Categories     main-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting water
8 ounces elbow macaroni (about 2 cups)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup sour cream
6 ounces cooked ham, cut into 1/3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 ribs celery, with leaves, diced
2 tablespoons chopped fresh dill

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, PEAS AND DILL RECIPE - (4.2/5)



Macaroni Salad with Ham, Peas and Dill Recipe - (4.2/5) image

Provided by Lsweetnell

Number Of Ingredients 14

1/4 medium onion, minced (I used spring onion, white part only)
2 tsp salt-adjust to taste
2 C dry elbow macaroni, cooked and run under cold water to chill
2 Tbsp milk (Instead of milk, vinegar, and sour cream could use mayo)
2 Tbsp vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
1/3 C olive oil
1/3 C sour cream or mayo
6 oz ham, cut into cubes
3/4 C frozen peas, thawed
2 ribs celery, diced
2 Tbsp fresh dill, chopped (if dry use 1 tsp)
lots of sweet relish-optional (Not sure about this, could use salad cubes instead of relish, but that is an option)

Steps:

  • Mix everything well and keep chilled until serving.

HAM AND SHELL SALAD



Ham and Shell Salad image

A variation from the traditional macaroni or pasta salad.

Provided by ramblinrose

Categories     Salad     100+ Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
¼ pound deli ham, diced
1 cup diced Cheddar cheese
¼ cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
  • Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 33.4 g, Cholesterol 36.5 mg, Fat 19.6 g, Fiber 5 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 672.4 mg, Sugar 3.8 g

HAM AND PEA SALAD



Ham and Pea Salad image

In Ephrata, Washington, Laura Whitney needs just five ingredients to create this quick colorful salad. "I work 10-hour days and have little time to spend in the kitchen, so I look for all the shortcuts I can find," she explains.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen peas, thawed
1/2 pound fully cooked ham, julienned
1 cup shredded cheddar cheese
1 cup chopped red onion
1/3 to 1/2 cup ranch salad dressing

Steps:

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

Nutrition Facts : Calories 182 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

MACARONI SALAD WITH PEAS



Macaroni Salad with Peas image

I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.

Provided by CACOOK

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni
4 whole green onions, thinly sliced
2 stalks celery, diced
½ large red bell pepper, diced
⅓ cup frozen petite peas, thawed
1 tablespoon minced fresh parsley, or to taste
⅓ cup mayonnaise
3 tablespoons sour cream, or more to taste
2 tablespoons cider vinegar
2 teaspoons white sugar
2 teaspoons dry mustard
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 25 g, Cholesterol 5.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 93.1 mg, Sugar 3 g

MACARONI SALAD WITH HAM AND PEAS



Macaroni Salad with Ham and Peas image

Categories     Salad     Pasta     Kid-Friendly     Currant     Ham     Pea     Chill     Boil     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

1 pound elbow macaroni
an 8-ounce piece cooked ham
2 celery ribs
3/4 cup packed fresh parsley leaves
1 cup frozen tiny peas
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons milk plus additional if necessary
1/2 cup dried currants

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.

MACARONI SALAD WITH PEAS AND HAM



Macaroni Salad with Peas and Ham image

Categories     Salad     Pasta     Side     Freeze/Chill     Fourth of July     Picnic     Super Bowl     Graduation     Backyard BBQ     Ham     Celery     Pea     Bell Pepper     Summer     Tailgating     Potluck     Noodle     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

3/4 pound large elbow macaroni
1 6-ounce piece of ham, cut into 1/3-inch cubes (about 3/4 cup)
1 red bell pepper, chopped
3/4 cup frozen petite peas, thawed
3/4 cup chopped celery
1/3 cup chopped shallots
1/3 cup chopped fresh Italian parsley
2 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
6 tablespoons extra-virgin olive oil

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.

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the potato kind. Crisp celery, peas, and scallions punctuate this version, which is sprinkled with bits of ham and ground pepper and nutmeg in this classic macaroni salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

Coarse salt
1 pound elbow macaroni
1 1/4 cups frozen petite peas
2 celery stalks, thinly sliced crosswise
3 scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally
6 ounces Black Forest ham, or other dry-cured ham, cut into 1/4-inch dice
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon white wine vinegar
3/4 teaspoon sugar
1/4 teaspoon ground nutmeg
Freshly ground pepper

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.

RUBY TUESDAY'S HAM & PEA PASTA SALAD COPYCAT RECIPE - (4.3/5)



Ruby Tuesday's Ham & Pea Pasta Salad Copycat Recipe - (4.3/5) image

Provided by Jaxson

Number Of Ingredients 13

SALAD:
8 ounces macaroni, cooked and drained
8 ounces ham, 1/4" cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4" cubed
1 (10-ounce) package frozen peas, cooked and drained
DRESSING:
3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large bowl combine salad ingredients. In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight. Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)

MACARONI HAM SALAD



Macaroni Ham Salad image

"I like to make this hearty main-dish salad in summer when it's too hot to turn on the oven," shares Lori Thompson of New London, Texas. "My husband and children really like the unexpected flavor of the dill pickle."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

4 cups cooked elbow macaroni
1 block (7 ounces) sharp cheddar cheese, diced
1 cup diced fully cooked ham
1 cup chopped dill pickles
3 hard-boiled large eggs, chopped
1 small onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard

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.

Nutrition Facts :

MACARONI-HAM SALAD



Macaroni-Ham Salad image

Old recipe. a change from reg. macaroni salad. You may top it with sliced hard cook eggs if you like or use canned peas.

Provided by angelfan

Categories     One Dish Meal

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups cooked macaroni
1 cup diced cheddar cheese
2 tablespoons salad oil
2 tablespoons vinegar
1 tablespoon minced onion
1 cup diced cooked ham
1 cup frozen green pea, thawed
1 cup diced celery
1/4 teaspoon pepper
1/2 cup mayonnaise

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.

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Top Asked Questions

How do you make a pasta salad with ham and peas?
This pasta salad with ham and peas makes for an easy make-ahead summer dinner or side at a picnic or cookout. Boil pasta in salted water as directed on packaging until al dente. While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
How much Ham do you put in macaroni salad?
1 6-ounce piece of ham, cut into 1/3-inch cubes (about 3/4 cup) 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.
How do you make macaroni and cheese with peas?
Bring a pot of water to a boil. Add in the noodles of your choice and the salt. Cook until the macaroni is tender and then drain the pasta. MIX. In a medium sized bowl, add the drained macaroni, peas and ham. In a separate bowl, mix the milk, mayo and ranch dressing together.
How do you make the best macaroni salad?
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.

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