Macaroni Salad with Dill and Ham

By Kmac_4

Ingredients

• 1/4 medium red onion, minced
• 2 t kosher salt, plus additional for salting water
• 8 ox. elbow macaroni (about 2 cups)
• 2 T milk
• 2 T white wine vinegar
• 1 T Dijon mustard
• pepper
• 1/3 C extra virgin olive oil
• 1/3 C sour cream
• 6 oz. cooked ham, cut into 1 x 3 inch cubes
• 3/4 C frozen baby peas, thawed (about 4 oz)
• 2 ribs celery, diced
• 2 T chopped fresh dill

Preparation

Step 1

To mellow the minced onion, soak it in cold water while you make the salad.

Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil. Stir occasionally until al dente--about 8 minutes. Drain the macaroni in a colander, put in a serving bowl and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.

For the dressing: Whisk the vinegar, mustard, the 2 t salt and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.

Drain the onions, pat dry and add to the macaroni along with the ham, peas, celery and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.