Macaroni Salad

Ingredients

• 2 cups Elbow Macaroni (uncooked)
• 2 tablespoons Mayonnaise (regular, room temperature)
• 1 tablespoon Sour Cream (full‑fat, room temperature)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Celery (diced)
• 1/2 cup Carrots (diced small)
• 1/4 cup Red Onion (diced fine)
• 1 cup Diced Ham (cooked, diced into 1/4‑inch cubes)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni, and cook according to the package directions until al dente, about 8–10 minutes.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool

   Drain the pasta in a colander, rinse briefly with cold water to stop cooking, and let it sit to cool for about 5 minutes.

   Time: PT5M

3. Make the Dressing

   In a large mixing bowl combine the mayonnaise, sour cream, salt, and black pepper. Stir until smooth.

   Time: PT2M

4. Add Pasta to Bowl

   Transfer the cooled pasta into the bowl with the dressing and toss to coat evenly.

   Time: PT1M

5. Prep the Vegetables

   Dice the celery, carrots, and red onion into small, uniform pieces.

   Time: PT5M

6. Combine Veggies and Ham

   Add the diced celery, carrots, onion, and ham to the bowl. Mix thoroughly so everything is evenly distributed.

   Time: PT2M

7. Final Taste Test

   Give the salad a final stir, taste, and adjust seasoning with additional salt or pepper if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Elbow Macaroni: any short pasta, small shells
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, ground cayenne (use less)
• Instead of Celery: fennel stalk, green bell pepper
• Instead of Carrots: red bell pepper, parsnip
• Instead of Red Onion: white onion, shallots
• Instead of Diced Ham: cooked turkey, cooked chicken breast, vegetarian ham substitute

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Cook the pasta al dente; overcooked pasta becomes mushy in the salad.
• Cool the pasta completely before mixing with the dressing to avoid a soggy texture.
• Season the dressing before adding vegetables so flavors are evenly distributed.

Chef Tips from the Video

• Chill the cooked pasta in the refrigerator for 15 minutes before mixing for an extra‑crisp salad.
• Add a squeeze of fresh lemon juice or a teaspoon of Dijon mustard for a subtle tang.
• Garnish with fresh chopped parsley or dill for color and freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended; texture will become watery after thawing.

Room temperature: Can sit out for up to 2 hours; keep refrigerated beyond that.

Make-Ahead Tips

• Prepare the dressing and chop veggies up to a day ahead; store separately.
• Combine everything the night before and refrigerate; the salad tastes better after flavors meld.

Frequently Asked Questions