Ingredients
Scale
- 16 ounces elbow macaroni
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ¼ teaspoon seasoning salt
- 8 ounces cheddar cheese shredded
- 16 ounces frozen peas rinsed with warm water to thaw
- 1 cup diced ham
Instructions
- Boil elbow macaroni according to the package directions. Drain and rinse with cold water, then set aside.
- In a large mixing bowl, combine celery salt, onion salt, mayonnaise, mustard, and seasoning salt.
- Add the cooked macaroni, shredded cheddar cheese, thawed peas, and diced ham to the mixture. Stir everything until well combined.
- Chill the salad in the refrigerator for at least 1 hour before serving.
Notes
For a tangier taste, consider adding a dash of vinegar to the dressing.
Feel free to substitute Greek yogurt for mayonnaise for a lighter version.
This salad can be made a day in advance to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.