Macaroni Salad With Dill And Ham Recipes

MACARONI SALAD WITH DILL AND HAM

Macaroni Salad with Dill and Ham image

Provided by Food Network Kitchen

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting water
8 ounces elbow macaroni (about 2 cups)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup sour cream
6 ounces cooked ham, cut into 1/3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 ribs celery, with leaves, diced
2 tablespoons chopped fresh dill

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.

MACARONI SALAD WITH HAM, PEAS AND DILL RECIPE - (4.2/5)

Macaroni Salad with Ham, Peas and Dill Recipe - (4.2/5) image

Provided by Lsweetnell

Number Of Ingredients 14

Ingredients

1/4 medium onion, minced (I used spring onion, white part only)
2 tsp salt-adjust to taste
2 C dry elbow macaroni, cooked and run under cold water to chill
2 Tbsp milk (Instead of milk, vinegar, and sour cream could use mayo)
2 Tbsp vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
1/3 C olive oil
1/3 C sour cream or mayo
6 oz ham, cut into cubes
3/4 C frozen peas, thawed
2 ribs celery, diced
2 Tbsp fresh dill, chopped (if dry use 1 tsp)
lots of sweet relish-optional (Not sure about this, could use salad cubes instead of relish, but that is an option)

Steps:

Mix everything well and keep chilled until serving.

HAM MACARONI SALAD

Ham Macaroni Salad image

A delicious blend of flavors and colors. The perfect picnic or BBQ ham macaroni salad!

Provided by Jennifer

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups elbow macaroni
4 slices ham, cut into small pieces
½ cup cubed Cheddar cheese
¼ cup chopped celery
¼ cup chopped green onions
3 tablespoons sweet pickle relish
2 tablespoons mayonnaise
1 ½ teaspoons prepared yellow mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 22.2 g, Cholesterol 18.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 336.2 mg, Sugar 2.6 g

MACARONI SALAD WITH DILL AND HAM

Macaroni Salad With Dill and Ham image

This is from Food TV's website (next to Zaar, my favorite recipe website.) I have not made this yet, am posting for future use. Can't wait to try it, though! The recipe also had this interesting comment: Why the milk? When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic. Adding just a couple tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy.

Provided by Barb Witherspoon

Categories Summer

Time 28m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting water
8 ounces elbow macaroni (about 2 cups)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
fresh ground black pepper
1/3 cup extra virgin olive oil
1/3 cup sour cream
6 ounces cooked ham, cut into 1/3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 celery ribs, with leaves, diced
2 tablespoons chopped fresh dill

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.
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.

HAM AND MACARONI SALAD

Ham And Macaroni Salad image

Make and share this Ham And Macaroni Salad recipe from Food.com.

Provided by Gingerbear

Categories Ham

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb boiled ham or 1/2 lb baked ham
1/2 cup cheddar cheese, diced
2 cups cooked elbow macaroni
1 cup chopped celery
1 small onion, chopped
1/2 cup dill pickle, chopped
1/2 cup mayonnaise
2 teaspoons prepared mustard

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.

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