David Venable's All-American Macaroni Salad
This all-American classic is sure to be a hit at any party, picnic, or barbecue.
Tip: If possible, make this a day before you plan to serve it so the flavors can infuse into the macaroni. No need to use elbows if you have another type of bite-sized pasta on hand.
- 4 cups elbow macaroni, cooked, drained, and chilled
- 1 cup red onion, chopped
- 1 cup celery, chopped
- 1 cup frozen peas, defrosted
- 1/2 cup red peppers, chopped
- 1 cup carrots, grated
- 3 eggs, hardboiled and chopped
- 1/2 lb thinly sliced deli ham, diced
- 1-1/2 cups mayonnaise
- 3/4 cup sour cream
- 2 Tbsp Dijon mustard
- 3 Tbsp white vinegar
- 1/2 tsp garlic powder
- 1 tsp ground black pepper
- 2 tsp kosher salt
- 1 Tbsp sugar
- 1 tsp celery seed
Combine the elbows, onion, celery, peas, red peppers, carrots, eggs, and ham in a large mixing bowl.
Then, in a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, black pepper, salt, sugar, and celery seed. Mix until fully combined.
Pour the dressing over the salad ingredients and fold until evenly coated. Chill and serve.