Pimento Macaroni Salad with Ham – A Southern Classic with a Twist
Pimento Macaroni Salad takes a classic pasta salad and adds a Southern flair. Creamy pimento cheese blends into every bite, with ham and crisp veggies adding a little crunch. It’s an easy make-ahead side dish that works for cookouts, weeknight dinners, or holiday tables.
Ingredients
Dressing:
- 2 cups mayonnaise
- 1 ¾ cups sour cream
- 1 tablespoon sugar
- ⅓ cup apple cider vinegar
- 1 teaspoon salt
Salad:
- 1 lb elbow macaroni
- 1 ½ cups chopped red onion
- 1 celery rib (chopped)
- 1 tablespoon black pepper
- 1 ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 10 ounces pimento cheese
- 8 ounces cooked ham (diced)
Instructions
Dressing
- Whisk together the mayonnaise, sour cream, mustard, sugar, vinegar and salt. Set aside
- Cook pasta in salted water, until al dente, it should have a bite to it. Drain and place in a large bowl.
- Add onion, celery, pepper, onion powder, garlic powder and cayenne to the hot pasta and stir to combine. Let it sit for about 2 minutes to cool slightly.
- Add half of the mayonnaise mixture to the warm pasta and stir to combine. Stir in pimento cheese and diced ham. Season with salt and pepper. Cover and refrigerate for at least an hour and up to 4 days.
- Before serving pour the remaining dressing over the pasta and stir to combine.
Barbara's Notes + Tips
- This gets even better as it sits in the refrigerator.
- Don't overcook the pasta or it will get mushy.
Nutrition
Calories: 577kcal | Carbohydrates: 37g | Protein: 10g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 908mg | Potassium: 232mg | Fiber: 2g | Sugar: 6g | Vitamin A: 461IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 1mg
