Macaroni Salad With Dill And Ham Recipes

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside.
• In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours.

Steps:

• In a large bowl, toss the chicken, ham, shrimp, macaroni, celery, peppers, onion, salt and pepper. In a small bowl, combine all dressing ingredients; mix well. Pour over salad and toss. Cover and chill for 3-4 hours.

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor!
• Serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

Steps:

• Mix everything well and keep chilled until serving.

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.
• 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.

Steps:

• Cook the macaroni al dente as directed on the package. Drain well and set aside to cool.
• In a salad bowl mash the yolks of two of the eggs, reserving the egg whites for another use.
• Add the mustard and salt to the yolks.
• Gradually mix in the mayonnaise, the fold in the sour cream.
• Add the pimiento, ham and cooled macaroni, toss gently but thoroughly.
• Taste and adjust the seasoning.
• Cover and chill at least one hour.
• Slice the remaining 2 eggs into rounds.
• Place the eggs rounds decoratively on the top of the salad and sprinkle with the parsley or dill.

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.

Steps:

• Bring a very large pot of lightly salted water with oil to a boil. Add macaroni and cook for about 30 minutes or until al dente; drain.
• Place eggs in a large saucepan and cover with cold water. Over medium heat, bring water to a boil. Lower heat and simmer for 12 to 17 minutes. Immediately remove from heat and plunge in cold water. Remove from water, peel and chop.
• In a large bowl mix together: onion, bell pepper, carrots, chopped eggs and ham. In another bowl mix together garlic, olive oil, mayonnaise, balsamic vinegar, salt and pepper.
• Stir together: vegetable and egg mixture, mayonnaise mixture and cooked macaroni.

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.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
• In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

Steps:

• Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.