Ham, Cheese and Macaroni Salad
Chock full of ham and Monterey Jack cheese, this cool and creamy salad is perfect for a potluck picnic.
Recipe from Midwest Living
1 cup packaged dried wagon wheel or elbow macaroni
1 1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 - 2 tablespoons milk (optional)
8 cherry tomatoes, halved
Fresh parsley sprig (optional)
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.
Per Serving: cal. (kcal) 534, Fat, total (g) 34, chol. (mg) 71, sat. fat (g) 10, carb. (g) 32, pro. (g) 25, sodium (mg) 1175, Percent Daily Values are based on a 2,000 calorie diet
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