Ingredients
Dressing:
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Black pepper to taste
Salad:
- 3 cups cooked elbow macaroni
- 1 pound lean, cooked ham, cut into 1/2-inch cubes
- 2 ribs celery, chopped
- 1/2 cup peas
- 1/2 cup chopped sweet pickles
- 1/2 cup chopped red bell pepper
- 2 scallions, chopped
Garnish:
- Cherry tomatoes
Directions
To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.
For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes
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By mandrew24
Prosser, 87
on April 28, 2013
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So I liked this recipe as is but I changed it later to fit my taste. Instead of 1/2 teaspoon Worcestershire sauce, I add about a Tablespoon of my favorite BBQ sauce. I also use a sweet and spicy relish to save on prep time instead of chopping 2 ribs celery, sweet pickles, red bell pepper and 2 scallions. The BBQ sauce helps to bring all the flavors of our cook out together and the relish adds heat, which I love.
By kellye_11804904
on September 30, 2012
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This is fabulous...and the buttermilk makes this wonderful and an easy dinner salad!
By ValsCookies
on August 14, 2011
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We love this one. So yummy for summer BBQs. I actually don't even add the buttermilk, just use the mayo and dijon but even without it is so great. I also use sweet relish instead of pickles so i don't need to chop. The only mac salad we make anymore.
Read all 12 reviews