Recipe may contain gluten, milk, soy, egg and wheat.
Did macaroni salad ever really go out of style? Take this easy, creamy and tangy pasta dish to your next BBQ and watch it disappear before your eyes.
250g dried elbow macaroni pasta
3 green shallots, thinly sliced
2 celery sticks, finely chopped
1 red capsicum, deseeded, finely chopped
420g can corn kernels, drained
100g sliced ham or leftover ham off the bone, coarsely chopped
Creamy honey mustard dressing
125g (1/2 cup) whole-egg mayonnaise
125g (1/2 cup) sour cream
1 tbsp white wine vinegar
1 tsp mustard powder
1 tsp honey
1/2 tsp garlic powder
3 Method Steps
Step 1Cook the macaroni(250g dried elbow macaroni pasta) in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Set aside to cool.
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Step 2To make the dressing, combine the mayonnaise (125g (1/2 cup) whole-egg mayonnaise), sour cream (125g (1/2 cup) sour cream), white wine vinegar (1 tbsp white wine vinegar), mustard powder (1 tsp mustard powder), honey (1 tsp honey) and garlic powder (1/2 tsp garlic powder) in a large bowl. Season.
Step 3Transfer the pasta to the bowl with the dressing. Add the shallot (3 green shallots, thinly sliced), celery (2 celery sticks, finely chopped), capsicum (1 red capsicum, deseeded, finely chopped), corn (420g can corn kernels, drained) and ham (100g sliced ham or leftover ham off the bone, coarsely chopped). Toss until well combined and coated. Season.
This is a great recipe to use up leftover Christmas ham. You can double the ham and serve it as a light meal on its own or with some salad leaves.
Serve this salad at room temperature or make ahead and place in the fridge. Remove from the fridge 30 minutes before serving to come to room temperature.