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Without messing too much with a good thing, this salad retains all the important parts of the oldfangled version (the cubes of ham and cheese, the peas, the celery) but with a lighter, snappier dressing.
Ingredients
- 4 cups (1 L) good old elbow macaroni (You want fancy fusilli? Go ahead – it’s none of my business)
- ¾ cup (175 mL) cubed cooked ham
- ¾ cup (175 mL) cubed cheddar cheese
- ¾ cup (175 mL) frozen peas, thawed
- ¾ cup (175 mL) chopped celery
- 1 sweet red pepper, chopped
- ¼ cup (50 mL) chopped green onion
- ¼ cup (50 mL) chopped fresh parsley
- ¼ cup (50 mL) fresh lemon juice
- 1 tbsp (15 mL) Dijon (or other) mustard
- 6 tbsp (75 mL) olive oil
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
Directions
- Cook the macaroni in plenty of boiling water until tender but not mushy. Drain, rinse under cold running water, then drain again thoroughly. Dump into a large bowl. Have your child add the ham, cheese, peas, celery, red pepper, green onion and parsley. Let her toss to mix.In a small bowl, whisk together the lemon juice, mustard, olive oil, salt and pepper. Add this to the macaroni mixture, stir, and refrigerate until serving time (at least an hour or up to six hours), tossing occasionally to keep the dressing from slinking to the bottom of the bowl.
Sorry, there is no nutrition information available for this recipe.