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Macaroni Salad

When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the potato kind. Crisp celery, peas, and scallions punctuate this version, which is sprinkled with bits of ham and ground pepper and nutmeg.

  • Servings: 8
Macaroni Salad

Source: Martha Stewart Living, July 2005

Ingredients

  • Coarse salt
  • 1 pound elbow macaroni
  • 1 1/4 cups frozen petite peas
  • 2 celery stalks, thinly sliced crosswise
  • 3 scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally
  • 6 ounces Black Forest ham, or other dry-cured ham, cut into 1/4-inch dice
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon sugar
  • 1/4 teaspoon ground nutmeg
  • Freshly ground pepper

Directions

  1. Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.

  2. Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.

  3. Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

Reviews (3)

  • MissKC 25 Aug, 2008

    I made this on the weekend for our weekly family picnic and it was great! I used calorie-wise mayonaise, fat-free sour cream, canned drained sweet peas and I omitted the ham. It was really yummy and my 4-year old daughter especially loved it. Next time I think I'll add tuna in place of the ham suggested.

  • hotbabe 16 Mar, 2008

    I have made this for several parties and it is always a hit.

  • katybug84 29 Nov, 2007

    This is one of my favourite lunch salads to make. It is so super easy, it can be made in no time at all, and it makes a lot of salad. The flavours are just great together. When I first read the recipe I thought the nutmeg was an odd choice, but after making it, I realize it was the perfect thing to use!

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