Dolly Parton Macaroni Salad with Ham and Peas
By Emma Collins
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Level
Easy
Make this 8-cup macaroni salad to serve as a cold side dish with other foods. Undercook elbow macaroni according to package directions to allow a thick mayonnaise-based dressing to coat cooked macaroni, ham, green peas, diced hard-cooked egg, and red bell peppers.
Cold pasta is added to the bowl last to prevent the pasta sauce from becoming frothy and to keep starch on the pasta from falling onto the forearms. I add cold pasta to a large glass bowl and stir it with a rubber spatula to lift pasta from the bottom of the bowl and leave pieces of egg and ham visible.
Steam the peas just long enough to give them a bright green color and tender texture. Immediately cool the peas in ice water to halt the cooking process. Do not use canned peas for this recipe. They are too soft. The salad dressing should form a small mound in a small bowl before mixing with the cooked macaroni. You can add milk or mayonnaise to thin the dressing, but I like to form a small mound.
I serve the finished salad in a white ceramic bowl with scallion slices to add color to the dish. I like the added color. Serve the salad along with cucumber and beet salads, grilled chicken bites, baked beans, and fried chicken sliders. Serve pineapple coconut fluff as a dessert.
Why this recipe works
- An 8-cup serving makes a generous portion in a serving bowl for another meal you will serve with grilled chicken bites.
- The pasta is cooked for one minute less than package directions and cooled completely before combining with the mayonnaise-based sauce.
- Peas are briefly cooked and cooled in ice water to retain their color in a serving dish.
- Make the dressing in a small bowl first to test that it will thicken enough to hold peaks before folding it in.
- Scallions are added at the end and are still green when served on the salad in the white bowl.
Ingredients
- •1 lb elbow macaroni (450g)
- •1 cup cooked ham (150g, diced)
- •1 cup green peas (150g)
- •3 large hard-boiled eggs (chopped)
- •½ cup red bell pepper (75g, finely diced)
- •3 green scallions (thinly sliced for garnish)
- •1 ½ cups mayonnaise (350ml)
- •1 tbsp apple cider vinegar (15ml)
- •1 tsp granulated sugar (5g)
- •½ tsp dry mustard (2.5g)
- •salt (to taste)
- •black pepper (to taste)
- •1 tsp milk (if the dressing is too thick)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni for exactly 1 minute less than the package instructions, then drain and rinse with cold water until cool to the touch.
- 2
Steam the peas for 2-3 minutes until green and just tender. Immediately plunge them into an ice bath.
- 3
Boil the eggs for exactly 10 minutes, then peel and dice them.
- 4
Whisk the mayonnaise, apple cider vinegar, sugar, dry mustard, salt, and pepper in a small bowl until the dressing is thick enough to hold a peak. Add another tablespoon of mayonnaise if it is too thin, or 1 teaspoon of milk if it is too thick.
- 5
Put the cooled macaroni, diced ham, peas, eggs, and diced red bell pepper in a large bowl. Pour over the dressing and gently fold with a silicone spatula until coated.
- 6
Transfer the salad to a clean white ceramic bowl, scatter with sliced scallions, and refrigerate for at least 2 hours before serving.
FAQ
Nutrition (per serving)
Calories
385
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