Macaroni Salad with peas and ham, Bon Appétit | June 2000
Macaroni Salad with peas and ham, Bon Appétit | June 2000 Preparation
Lighter, brighter flavors make this old-fashioned cold salad new again.
Makes 6 servings.
3/4 pound large elbow macaroni
1 6-ounce piece of ham, cut into 1/3-inch cubes (about 3/4 cup)
1 red bell pepper, chopped
3/4 cup frozen petite peas, thawed
3/4 cup chopped celery
1/3 cup chopped shallots
1/3 cup chopped fresh Italian parsley
2 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
6 tablespoons extra-virgin olive oil
Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well.
Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing.
Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Macaroni Salad with peas and ham, Bon Appétit | June 2000 . Be the first to review it!
There are no tags on this recipe. Log in to add tags.