Classic Ham Macaroni Salad
This flavor-packed Ham Pasta Salad is a quick and easy make-ahead dish perfect for any BBQ, potluck party or easy weeknight meal prep. It's also a delicious and creative way to use up any leftover ham after a holiday meal for lunch the next day.
Ingredients
- 1 lb elbow macaroni
- 2 cups cooked ham diced
- 1 cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup corn kernels canned, frozen & thawed, or fresh
- ¼ cup red onion finely diced
- 1 –2 tablespoons pickled jalapeños finely chopped (optional)
- 1 tablespoon jalapeño juice optional but recommended
- 1 –2 teaspoons yellow mustard
- 1 tablespoon lime juice or apple cider vinegar
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional garnish: chopped cilantro
Instructions
- Cook the macaroni in well-salted water according to package directions until just tender. Drain, rinse with cold water, and let cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, lime juice, salt, and pepper until smooth.
- Add the cooled macaroni, diced ham, corn, red onion, and jalapeños (if using).
- Stir gently until everything is evenly coated. Add jalapeño juice for extra tang if desired.
- Taste and adjust seasoning.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with cilantro if desired and serve chilled.
Notes
Storage:
- Store pasta salad in an airtight container in the fridge for 3 days. When you're ready to serve again, refresh with a spoonful of mayonnaise or a small splash of milk.
- Make this pasta salad ahead of time: mix together in advance, cover tightly or store in an airtight container in the fridge, then bring to room temperature once ready to serve.