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.
- 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!
- If using raw onion, 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 macaroni and boil, stirring occasionally, until al dente about 8 minutes.
- Drain in a colander, put in serving bowl. Toss pasta with the milk. Allow to cool slightly while you make the dressing.
- 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.
- Drain the onions, if using, 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.