Recipe courtesy of Jean Anderson
Macaroni Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 56
- Sodium
- 1138
- Total: 45 min
- Prep: 45 min
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.