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