Picture Source: favfamilyrecipes.com |
Summer Macaroni Salad
INGREDIENTS:
1 pkg. (1lb) macaroni (or shells)
1 1/2 cup mayo
2 tbsp. mustard (I used 1 tbsp. yellow mustard and 1 tbsp. horseradish mustard)
1/4 cup sour cream (use greek yogurt to make it healthier!!)
2 tbsp. apple cider vinegar
2 tbsp. sugar
1/2 tsp. kosher salt (or to taste)
ground black pepper (to taste)
1 cup ham steak, cut into small cubes (I used a honey ham steak and grilled it just a little before cutting)
1 cup cheddar cheese, cut into small cubes (I used shredded)
2/3 cup frozen peas, thawed (I'm not a huge pea fan so I left these out)
2-3 carrots, shredded (Mike gets bad indigestion from raw carrots so I saved myself and left these out, too)
Other optional add-ins:
cucumber, peeled and diced
dill pickles, chopped
tomato, diced
red bell pepper, diced (I actually did green bell peppers)
celery, chopped
*corn, canned or frozen and thawed (I added some frozen and thawed corn to mine, it added a great little crunch)
*onion, diced (I love onion...so I couldn't leave it out)
INSTRUCTIONS:
Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.
In a medium-sized mixing bowl, combine mayo, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
In a large bowl, toss macaroni with ham, cheese, and whatever add-ins you choose.
Fold in Mayo mixture until pasta is well coated.
Cover with plastic wrap and allow to sit overnight.
If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.
Recipe Source: favfamilyrecipes.com
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