Ham and macaroni salad
- Preparation 20 min
- Refrigeration 1 hour
- Cooking 10 min
- Servings 4-6
- Freezing I do not suggest
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🥪 A ham salad I’ve made forever
I’ve been making this one for so long I can’t even remember the first time. My kids love it, I love it, and it keeps in the fridge without ever turning sad. Cooked ham, Provence herbs, mayo. Nothing fancy, but the combination works every time.
🍱 The Sunday dinner that saves your week
This is exactly the kind of dish you make on Sunday that bails you out for the rest of the week. Serve it to the kids that night, and it turns into Monday’s and Tuesday’s lunch without any extra work. One less thing to think about.
🎄 Year round, and the king of holiday buffets
I make this one all year. In summer, it’s perfect for lunches you bring to work or to the cottage. But come December, it’s even better: everyone makes a macaroni salad over the holidays, and with the leftover Christmas ham sitting in the fridge, it’s the perfect use for it. Two seasons, one recipe.
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🥄 Add a bit more mayo before serving again
The pasta drinks up the mayonnaise overnight. If it looks a little dry the next day, stir in a spoonful or two of mayo before serving. Takes two seconds and brings back the creaminess.
🧊 Always rinse the pasta in cold water
For a pasta salad, I always rinse my pasta in cold water after cooking. That’s just how I do it.
📅 Make it ahead
This salad holds up great made the night before. Put it together Sunday evening, let it sit in the fridge overnight, and Monday morning you just scoop it into a lunch container. It’s honestly better the next day, once everything’s had time to mingle.
🎉 A potluck salad that travels well
Big bowl, lid on, no leaking, eaten cold. A safe bet for any holiday dinner or potluck.
🔗 Want a meatless version?
I already have a great meatless pasta salad with cheese curds and a white balsamic dressing. If you’re feeding vegetarians, or just want a change, my classic macaroni salad always delivers.
✅ What to serve with my ham and macaroni salad?
Around the holidays, it pairs perfectly with a maple beer glazed ham, especially if the leftovers from that ham are exactly what went into the salad. In summer, I serve it instead with the best pork ribs in the oven on the grill. Two seasons, two ways to serve it, same salad both times.
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Ingredients
- 375g macaroni
- 2 green onions, finely sliced
- 1 1/2 cup (375 ml) celery, cut in half then finely sliced
- 1 1/2 cup (375 ml) carrots, cut in half then finely sliced
- 1 cup (250 ml) cheddar cheese, cut in cubes
- 1 1/2 cup (375 ml) cooked ham, cut in cubes
- A big handful fresh Italian parsley, coarsely chopped
- 1 teaspoon (5 ml) Provence herbs
- 1/2 cup (125 ml) mayonnaise (or more to taste)
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Preparation
- In a big pot filled with salted boiling water, cook the pasta al dente as per instructions on the box. Pour in a strainer, rinse with cold water and drain well.
- Throw the pasta in a big bowl, add the rest of the ingredients, season with salt and pepper, then stir well!
- Place in fridge for 1 hour to allow the flavors to work their magic! Fix seasoning if necessary.
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