Macaroni Salad with Ham
Why this recipe works
- Balanced dressing: Dijon mustard and apple cider vinegar sharpen the mayonnaise, keeping the salad creamy without feeling heavy.
- Clean texture contrast: Tender macaroni, crisp celery and small pieces of ham give each forkful a mix of softness, crunch and savoury bite.
- Good for preparing ahead: A short chill helps the dressing settle around the pasta and lets the spring onion, mustard and vinegar flavours mellow together.
Get the most out of this recipe
Timing notes
- Chill before serving: Let the salad chill before serving so the dressing thickens slightly and the flavours come together.
- Serve cold: This salad is best served chilled rather than at room temperature, especially because it contains mayonnaise and ham.
Texture tips
- Drain the pasta thoroughly: After rinsing the macaroni, let it sit briefly in the colander so excess water does not loosen the dressing.
- Avoid overcooking the macaroni: Cook the pasta until just tender so it holds its shape once folded through the mayonnaise dressing.
Ingredient notes
- Keep the pieces small: Dice the celery and cured ham finely so the salad eats evenly and the dressing coats everything well.
- Adjust the tang: Apple cider vinegar gives a rounded fruitiness; white wine vinegar makes the dressing cleaner and sharper.
Serving ideas
- Serve with grilled food: Pair it with grilled chicken, sausages or burgers as a cool, creamy contrast.
- Stir before serving: Give the salad a final stir after chilling to redistribute the dressing and refresh the texture.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Cook the macaroni until just tender, then drain well in a colander and rinse briefly under cold water to cool it down. Leave to drain for 2 minutes so the pasta is not watery.
- Meanwhile, finely dice the celery and thinly slice the spring onion. Dice the cured ham into small, bite-sized pieces.
- In a mixing bowl, stir together the mayonnaise, Dijon mustard and apple cider vinegar until smooth. Add the black pepper and mix well.
- Add the drained macaroni, celery, spring onion and cured ham to the bowl. Fold until everything is evenly coated in the dressing. Taste and add a little more black pepper if you like it sharper.
- Cover and chill the salad for at least 20 minutes so the flavours meld. Give it a final stir before serving.
Recipe notes
Tips
- Drain the macaroni very well before dressing; excess water will thin the mayonnaise and make the salad loose.
- For the best texture, cut the celery and cured ham into similar small pieces so each forkful is balanced.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture and milder heat.
- Replace apple cider vinegar with white wine vinegar for a cleaner, less fruity tang.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Stir well before serving; if it looks a little dry after chilling, loosen it with a small spoonful of mayonnaise.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Mustard Wheat
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