Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped cooked ham
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Allow to cool completely.
- Step 2: While the macaroni is cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth and creamy.
- Step 3: Add the cooled macaroni, red onion, celery, and ham to the bowl with the dressing. Gently fold everything together until the macaroni is evenly coated.
- Step 4: Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasonings as needed before serving.
Notes
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- This salad is best served chilled, but avoid microwaving it as it can make the mayonnaise separate; instead, let it sit at room temperature for a short while before serving.
- Try serving this creamy salad as a side dish at your next barbecue, pairing it with grilled burgers or hot dogs.
- Don't overcook the macaroni – al dente pasta holds its shape better in the salad and prevents a mushy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American