Ingredients1 h servings 210 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Cool cooked macaroni under cold running water and drain.
- Toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, and Dijon mustard until thoroughly combined. Cover and chill before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 210 calories; 14.3 g fat; 15.8 g carbohydrates; 4.8 g protein; 12 mg cholesterol; 544 mg sodium. Full nutrition
ReviewsRead all reviews 5
2-20-2016 ~The truth be told, I made some tartar sauce yesterday for a dinner that never materialized and this pasta salad put it to good use. Mayonnaise, dill pickles and red onion – all set ...
I made it - couldn't find it till now and will make it again!!!!! Was a hit!!
I'll be honest and say that I used this recipe for a base. It is a great base. The only thing I left out was the ham and then I added a bunch of fresh dill. I sitting here eating it now and I ca...
Yummy! Made this to go with dinner one night. Good way to help clean out the fridge. I used leftover ham from Easter and black olives I had. I like a sprinkling of Salad Supreme on top. Thanks