This macaroni and ham salad is a great way to use any leftover ham you might have from Easter or other holidays. If your kids are picky eaters like mine, then you can omit the green onions.
Prep Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 8 ounces elbow macaroni
- 3 hard-boiled eggs, chopped
- 1/2 cup frozen green peas, thawed
- 2-3 bunches green onions, chopped
- 2 cups leftover ham, cubed
- 1 cup shredded or cubed cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup salad dressing
- 1 tablespoon vinegar
- 1/2 tablespoon prepared mustard
Preparation:
Cook macaroni according to package directions; drain and rinse with cold water. Put cooked macaroni into a large bowl. Add green onions, peas and eggs. Mix lightly.
In a small bowl, mix together the mayonnaise, salad dressing, vinegar and mustard. Add to the macaroni mixture and stir well. Chill for at least 1 hour and serve on a lettuce bed, if desired.
If needed, you can moisten this salad with another tablespoon or two of mayonnaise or salad dressing after chilling. Makes 6-8 large servings.