My husband’s never had macaroni salad because it has mayo so this was his first try!  It was very nice for everyone!  It makes a LOT, more than the 4-6 serving as stated, so I’d say more like 10-12 servings!  You can always halve it.  As usual, I substituted onion powder for the onion.  Also, the Dijon is powerful so I would only add a teaspoon and try that first.  Next time I may try prepared yellow mustard instead, but if you’re not a mustard fan, omit it completely!  Please use fresh dill, not dried, for maximum flavor.  I used already cooked cubed ham for maximum ease.  Enjoy!  *I got this recipe from Food Network’s “Get Grilling” book, (c) 2005. 

INGREDIENTS:

• 1/4 medium red onion, minced**
• 2 tsp. kosher salt, plus additional for salting water
• 8 oz. elbow macaroni (about 2 cups)
• 2 T. milk
• 2 T. white wine vinegar**
• Up to 1 T. Dijon mustard (optional)**
• Freshly ground black pepper**
• 1/3 cup extra-virgin olive oil
• 1/3 cup sour cream
• 6 oz. cooked ham, cut into 1/3″ cubes
• 3/4 cup frozen baby peas (or petite peas), thawed, about 4 oz. 
• 2 ribs celery, with leaves, diced
• 2 T. chopped fresh dill

**Known IC irritants, tread carefully!

DIRECTIONS:

1. If using raw onion, to mellow the minced onion, soak it in cold water while you make the salad.
2. Bring a large pot of cold water to a boil over high heat and salt it generously.  Add macaroni and boil, stirring occasionally, until al dente about 8 minutes. 
3. Drain in a colander, put in serving bowl.  Toss pasta with the milk.  Allow to cool slightly while you make the dressing. 
4. For the dressing: Whisk the vinegar, mustard (optional), the 2 tsp. 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.
5. Drain the onions, if using, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. 
6. Add the dressing and fold to coat the pasta evenly.  Serve immediately or cover and refrigerate until ready to serve.