Description
This Mexican Macaroni Ham Salad is a creamy, flavorful pasta salad combining tender macaroni, savory ham, mixed vegetables, and a zesty blend of mayonnaise and Mexican sour cream. Perfect as a hearty lunch or a delicious side dish, it offers a delightful combination of textures and a touch of spicy jalapenos for those who enjoy a bit of heat.
Ingredients
Scale
Macaroni
- 2 cups small macaroni noodles (8 oz dried)
Dressing
- ¼ cup + 1 tablespoon mayonnaise
- ¼ cup + 1 tablespoon Mexican sour cream (or substitute with crème fraîche)
- Large pinch of salt
- Large pinch ground black pepper
Salad Mix-ins
- 6 oz sliced ham, chopped (more if desired)
- 15 oz mixed vegetable mix, drained
- Optional: pickled jalapenos, drained and roughly chopped (adjust quantity according to desired spiciness)
Instructions
- Cook the Pasta: Boil the macaroni according to the package instructions until al dente. Drain thoroughly and set aside to cool to room temperature, or rinse under cool water to speed cooling. Ensure pasta is well-drained before mixing.
- Prepare the Dressing and Combine Ingredients: In a large mixing bowl, whisk together mayonnaise, Mexican sour cream, salt, and black pepper until smooth. Add the cooled pasta and stir until noodles are evenly coated with the creamy dressing. Next, fold in the drained mixed vegetables, then add the pickled jalapenos if using, followed by the chopped ham. Mix well until all ingredients are well incorporated. Taste and adjust seasoning with additional salt or pepper if needed.
- Chill and Serve: The salad can be served immediately or refrigerated for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing lunch or a savory side dish.
Notes
- You can use crème fraîche as a substitute for Mexican sour cream if unavailable.
- Adjust the quantity of ham to your preference for a meatier salad.
- Pickled jalapenos add a spicy kick; omit or reduce if you prefer a milder flavor.
- Make sure to drain canned vegetables well to avoid excess moisture in the salad.
- This salad keeps well in the refrigerator for up to 2 days.
