Macaroni Salad with Peas
This classic macaroni salad features tender pasta, sweet peas, savory ham, and sharp cheddar cheese all tossed in a creamy, tangy mayo dressing. Perfect for potlucks, barbecues, and family gatherings year-round.
Ingredients
For the Salad
- 16 ounces elbow macaroni
- 8 ounces cheddar cheese shredded
- 1 cup diced ham
- 16 ounces frozen peas
For the Dressing
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- ¼ teaspoon seasoning salt
Instructions
- Cook the Macaroni: Bring a big pot of salted water to a boil, add elbow macaroni, and cook for 7-8 minutes until al dente, then drain and rinse with cold water right away.
- Make the Creamy Dressing: In your big mixing bowl, combine mayonnaise, yellow mustard, celery salt, onion salt, and seasoning salt, then whisk until smooth.
- Thaw the Peas: Put 16 ounces frozen peas in a colander, run warm water over them for about 2 minutes until thawed, then drain them really well and pat dry.
- Mix All Ingredients: Add your cooled pasta, shredded cheddar cheese, thawed peas, and diced ham to the bowl with dressing, then gently fold everything together until coated.
- Chill Before Serving: Cover the bowl with plastic wrap or move everything to a sealed container, then refrigerate for at least 1 hour or up to 24 hours so the flavors can meld together.
Notes
- Pasta Temperature Matters: Cool your cooked pasta completely in the fridge before mixing with dressing so it doesn't soak up all the mayo and get dry.
- Adjust Consistency as Needed: If your salad looks dry after chilling, stir in an extra ¼ to ½ cup mayo before serving to bring back that creaminess.
- Customize Your Add-Ins: Toss in diced celery, bell peppers, red onion, pickles, or crumbled bacon to make this recipe match what your family likes best.
- Best Served Chilled: This salad tastes way better cold from the fridge, so keep it chilled until you're ready to dig in.
- Storage Guidelines: Store leftovers in a sealed container in the fridge for up to 5 days, but don't freeze this because mayo-based salads get weird and watery.