Recipe by Barb Witherspoon
This is from Food TV's website (next to Zaar, my favorite recipe website.) I have not made this yet, am posting for future use. Can't wait to try it, though! The recipe also had this interesting comment: Why the milk? When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic. Adding just a couple tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy.
Top Review by swissms
August 23, 2009: Very good. Made this today for lunch. I used corkscrew pasta. The use of milk is an interesting tip. When I tasted the dressing I was worried that the Dijon mustard and vinegar would overpower the pasta salad..but it didn't! :) My whole family enjoyed it and it is quick and easy to throw together. Thank you for the recipe. December 27, 2009: Great way to use up leftover ham from the holidays.
- 1⁄4 medium red onion, minced
- 2 teaspoons kosher salt, plus additional for salting water
- 8 ounces elbow macaroni (about 2 cups)
- 2 tablespoons milk
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- fresh ground black pepper
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup sour cream
- 6 ounces cooked ham, cut into 1/3-inch cubes
- 3⁄4 cup frozen baby peas, thawed (about 4 ounces)
- 2 celery ribs, with leaves, diced
- 2 tablespoons chopped fresh dill
Directions See How It's Made
- To mellow the minced onion, soak it in cold water while you make the salad.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes.
- Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
- Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
- Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill.
- Add the dressing and fold to coat the pasta evenly.
- Serve immediately or cover and refrigerate until ready to serve.