Macaroni Salad

Name: Macaroni Salad
Prep time: 30 min
Cook time: 8 min
Total time: 120 min
Yield: 6
Cuisine: American
Ingredients: 8 oz Elbow Macaroni (8 ounces dried elbow macaroni); 2 tbsp Kosher Salt (2 tablespoons +1/2 teaspoon kosher salt, divided); 1 tsp Canola Oil (1 teaspoon neutral oil); 1 cup Mayonnaise (1 cup mayonnaise); 1 tsp Spicy Brown Mustard (1 teaspoon spicy brown mustard); 2 tbsp Rice Vinegar (2 tablespoons rice wine vinegar); 3 tbsp Granulated Sugar (3 tablespoons sugar); ½ tsp Onion Powder (1/2 teaspoon onion powder); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper, plus extra for serving); ⅓ cup Sweet Onion (1/3 cup finely diced sweet onion); ⅓ cup Green Bell Pepper (1/3 cup finely diced green bell pepper); ⅓ cup Celery (1/3 cup finely diced celery); 4 oz Ham (4 ounces smoked ham, 1/4-inch dice); ⅓ cup Green Peas (1/3 cup frozen peas); 2 tbsp Flat-Leaf Parsley (2 tablespoons chopped parsley); 2 tbsp Dill (2 tablespoons chopped dill)

A chilled American pasta salad with elbow macaroni, mayonnaise dressing, and finely diced vegetables and smoked ham, requiring an overnight rest for best flavor.

120 minAmerican

Servings6

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Halal

Ingredients

For 6 servings

Elbow Macaroni8 oz · 8 ounces dried elbow macaroni
Kosher Salt2 tbsp · 2 tablespoons +1/2 teaspoon kosher salt, divided
Canola Oil1 tsp · 1 teaspoon neutral oil
Mayonnaise1 cup · 1 cup mayonnaise
Spicy Brown Mustard1 tsp · 1 teaspoon spicy brown mustard
Rice Vinegar2 tbsp · 2 tablespoons rice wine vinegar
Granulated Sugar3 tbsp · 3 tablespoons sugar
Onion Powder½ tsp · 1/2 teaspoon onion powder
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper, plus extra for serving
Sweet Onion⅓ cup · 1/3 cup finely diced sweet onion
Green Bell Pepper⅓ cup · 1/3 cup finely diced green bell pepper
Celery⅓ cup · 1/3 cup finely diced celery
Ham4 oz · 4 ounces smoked ham, 1/4-inch dice
Green Peas⅓ cup · 1/3 cup frozen peas
Flat-Leaf Parsley2 tbsp · 2 tablespoons chopped parsley
Dill2 tbsp · 2 tablespoons chopped dill

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Steps

1Place the pasta and 1 tablespoon of the salt in a 2-quart saucepan. Add enough cold water to cover the pasta by 1/2-inch (about 3 cups) and bring to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium to maintain a steady simmer and cook the pasta until al dente, 8-9 minutes, then drain in a colander. Transfer to a large bowl and stir in 1 teaspoon of neutral oil to prevent the pasta from sticking. Set aside to cool.
2Add the mayonnaise to a mixing bowl and whisk the mustard, rice wine vinegar, sugar, onion and garlic powders, black pepper, and the remaining salt into it. Then, stir in the onion, green pepper, celery, ham, and frozen peas.
3Fold the cooled pasta into the dressing mixture along with the parsley and dill.
4Refrigerate for at least two hours or better yet overnight before serving. We prefer to grind on the black pepper right before devouring.