Ingredients

The following ingredients have 9 Servings
  • 1 pound elbow macaroni (or any other small pasta shape)
  • 1 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 tablespoon kosher salt (or to taste)
  • ground black pepper (to taste)
  • 1 cup ham (diced)
  • 1 cup cheddar cheese (diced)
  • 2/3 cup frozen peas (thawed)
  • 3 carrots (shredded)
  • cucumber (peeled and diced)
  • 3 green onions (sliced thin)

Instruction

  • Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temperature.
  • In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
  • In a large bowl, toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
  • Fold in mayonnaise mixture until pasta is well coated. Cover with plastic wrap and refrigerate at least 3 hours or overnight. If the salad seems a little dry after setting up overnight, add some milk a little a bit at a time until salad becomes nice and creamy again.