Macaroni Salad With Ham And Peas
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni
2
Cut ham and celery into 1/4-inch dice and chop parsley
3
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
4
In a colander drain macaroni and peas and rinse under cold water
5
Drain macaroni and peas well
6
In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk
7
Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well
8
Salad may be made 2 days ahead and chilled, covered
9
If salad looks dry, toss with additional milk before serving
10
Serve salad at room temperature or chilled
11
Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni
12
Cut ham and celery into 1/4-inch dice and chop parsley
13
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
14
In a colander drain macaroni and peas and rinse under cold water
15
Drain macaroni and peas well
16
In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk
17
Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well
18
Salad may be made 2 days ahead and chilled, covered
19
If salad looks dry, toss with additional milk before serving
20
Serve salad at room temperature or chilled