Macaroni Salad With Ham And Peas Recipes

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:

• 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.

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.

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.

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard,Salt and pepper to taste.
• Then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor.

Steps:

• Mix everything well and keep chilled until serving.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Steps:

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

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:

• 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.

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.

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:

• In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
• Remove about 1/4 cup dressing to a small container, cover and refrigerate.
• Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
• Cover and refrigerate two or more hours, or overnight.
• Just before serving, add reserved dressing to salad, stir to blend.

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:

• Follow recipe for Creamy Macaroni and Cheese.
• Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.