Mid-Century Macaroni Salad
Serves 8. Recipe is from Alison Ladman.
12 ounces elbow pasta
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon brown mustard
2 teaspoons sugar
1/4 teaspoon celery seed
1/4 cup grated red onion
1/4 cup chopped sweet pickle
Kosher salt and ground black pepper
3 stalks celery, chopped
1 green bell pepper, cored and chopped
1 cup (6 ounces) cubed ham
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and set aside.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, celery seed, grated onion and chopped sweet pickle. Season with salt and pepper. Stir in the celery, bell pepper, ham, cheddar and carrot. Stir in the drained pasta, then cover and refrigerate for at least 1 hour.
Nutrition information per serving: 420 calories; 220 calories from fat (52 percent of total calories); 24 g fat (4.5 g saturated; 0 g trans fats); 30 mg cholesterol; 420 mg sodium; 37 g carbohydrate; 2 g fiber; 5 g sugar; 12 g protein.