A colorful make-ahead pasta salad layered with crisp vegetables, savory ham, tender macaroni, and a creamy tangy dressing.
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Calories: 320kcal
Equipment
- Large mixing bowl
- whisk
- Large glass serving bowl or trifle dish
Ingredients
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups macaroni pasta, cooked and drained
- 3 cups chopped romaine lettuce
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup green peas, thawed
- 1/3 cup chopped celery
- 1 1/2 cups diced ham
- 1/3 cup black olives
- 1/2 cup shredded cheddar cheese
Instructions
- Cook macaroni pasta according to package directions until al dente. Drain, rinse with cold water, and cool completely.
- Whisk together mayonnaise, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
- Place chopped romaine lettuce in the bottom of a large clear bowl.
- Layer the cooked macaroni pasta over the lettuce.
- Add layers of red bell pepper, red onion, green peas, celery, diced ham, and black olives.
- Spread the creamy dressing evenly across the top layer.
- Sprinkle shredded cheddar cheese over the dressing.
- Cover and refrigerate for at least 5 hours before serving.
- Toss gently before serving so the dressing coats all ingredients.
Notes
Use a clear bowl or trifle dish to showcase the beautiful layers. Toss gently before serving.
Nutrition
Calories: 320kcal | Carbohydrates: 26g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 720mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 25mg | Calcium: 12mg | Iron: 8mg