Best Ham Macaroni Salad Recipes

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

HAM MACARONI SALAD

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.

MACARONI SALAD WITH DILL AND HAM

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 HAM SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

MACARONI SALAD WITH PEAS AND HAM

Steps:

• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.

HAM AND MACARONI SALAD

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.

HAM MACARONI SALAD

Steps:

• Prepare macaroni and cheese according to package directions; cool for 20 minutes. Stir in mayonnaise and mustard. Fold in the remaining ingredients. Refrigerate for 2 hours or until chilled.

EASY MACARONI SALAD WITH HAM

Steps:

• 1. Cook, drain and rinse macaroni and put in fridge while you dice up cheese and ham. Mix together cold macaroni, cheese, and ham in a bowl. In a separate bowl mix mayo and mustard. (If it is too tangy you can add a teaspoon of sugar. Mix it all together and chill or serve immediately. I sometimes substitute the cooked shrimp instead of ham and it's delish. Add a dash of Old Bay seasoning if you use shrimp.

EASY MACARONI SALAD WITH HAM RECIPE - (4.2/5)

Steps:

• Cook, drain and rinse macaroni and put in fridge while you dice up cheese and ham. Mix together cold macaroni, cheese, and ham in a bowl. In a separate bowl mix mayo and mustard. (If it is too tangy you can add a teaspoon of sugar. Mix it all together and chill or serve immediately. I sometimes substitute the cooked shrimp instead of ham and it's delish. Add a dash of Old Bay seasoning if you use shrimp.

HAM AND SHRIMP MACARONI SALAD

Steps:

• In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers and cheese. In another bowl, combine the dressing ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving.

MACARONI SALAD WITH HAM AND PEAS

Steps:

• Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni. Cut ham and celery into 1/4-inch dice and chop parsley.
• Cook macaroni in boiling water 5 minutes, or until just tender (using package instructions as a guide), adding peas to cook for last 2 minutes. In a colander drain macaroni and peas and rinse under cold water. Drain macaroni and peas well.
• In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk. Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well. Salad may be made 2 days ahead and chilled, covered. If salad looks dry, toss with additional milk before serving. Serve salad at room temperature or chilled.

MACARONI-HAM SALAD

Steps:

• After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar.
• Add onion pepper, and cheese.
• Toss with peas, ham and celery.
• Stir in mayo.
• Serve on lettuce if you prefer.

MACARONI SALAD WITH DILL AND HAM

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.

MACARONI HAM SALAD

Steps:

• In a large bowl, combine all ingredients except the mayo.
• After mixing everything, add enough mayo to suit your tastes.
• Chill at least 2 hours before serving.

HAM AND CHEDDAR MACARONI SALAD

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard,Salt and pepper to taste.
• Then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor.

ALL-AMERICAN HAM AND MACARONI SALAD

Steps:

• * Cook pasta; drain; rinse with cold water; drain again * In large bowl, combine pasta, ham, cheese, celery, onion, and pimento * In small bowl, stir mayo, relish, pickle, milk, and pepper. * combine * cover and chill 4-24 hours * before serving, stir, transfer to serving dish, arrange tomatoes and parsley

HAM AND CHEESE MACARONI SALAD

Steps:

• Combine all ingredients, reserving a tablespoon of chopped parsley.
• Sprinkle 1 Tbsp. parsley over the top of salad. Chill in the refrigerator before serving.

DANISH MACARONI SALAD WITH HAM

Steps:

• Cook the macaroni al dente as directed on the package. Drain well and set aside to cool.
• In a salad bowl mash the yolks of two of the eggs, reserving the egg whites for another use.
• Add the mustard and salt to the yolks.
• Gradually mix in the mayonnaise, the fold in the sour cream.
• Add the pimiento, ham and cooled macaroni, toss gently but thoroughly.
• Taste and adjust the seasoning.
• Cover and chill at least one hour.
• Slice the remaining 2 eggs into rounds.
• Place the eggs rounds decoratively on the top of the salad and sprinkle with the parsley or dill.

MACARONI, PINEAPPLE, AND HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

MACARONI/HAM PASTA SALAD

Steps:

• Arrange outside leaves of lettuce in a salad bowl. Shred inside leaves; toss with remaining ingredients. Chill before serving.