Recipe By Sean
Rating
Published Jun 19th
Prep 20m Cook 8m Additional 4h Ready In 4h 28m
Servings 8 servings Calories 581.9

I was messin’ around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can’t get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors.

Recipe Ingredients

  • 1 (16 ounce) package small seashell pasta
  • 1 cup mayonnaise
  • ¼ cup distilled white vinegar
  • ⅓ cup white sugar
  • 2 ½ tablespoons prepared yellow mustard
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 large Vidalia or sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • ¼ cup grated carrots
  • 1 pound diced cooked ham

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
  2. 2 To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
  3. 3 Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

Nutrition Facts

  • Calories 581.9
  • Carbohydrate 64.1 g
  • Cholesterol 43.9 mg
  • Fat 29.2 g
  • Fiber 2.9 g
  • Protein 17.7 g
  • Saturated Fat 5.5 g
  • Sodium 1415.5 mg
  • Sugar 20.3 g

Reviews

  1. I used cubed cooked chicken instead of ham and omitted the sugar and it was great!
  2. My family really enjoyed this recipe. This was used as a main dish because of the added ham. The crunch in this gave it great texture and a pound of ham added the protein. I served this with steamed broccoli and rolls. The leftover kept nicely for about 3 days. Thanks Sean for sharing your - Read more ...
  3. I made this for a Labor Day gathering and my family loved it. I couldn't find a 16 oz. package of shells so I used two 7 oz. packages. I used yellow pepper instead of green and red onion instead of Vidalia onion. I lessened the salt and pepper and did not add ham. I - Read more ...
  4. I love this recipe - with or without the ham (you can also sub chicken bacon pepperoni or whatever...) - everywhere I take this it is a hit. I did cut the sugar a bit - I use about 1/2 cup. This pasta salad is made all summer at my house:o) I vary the ingredients - Read more ...
  5. Thought this was a great recipe but added and adjusted a bit. I reduced the mayo and sugar some. I thought the texture and sweetness after refrigeration turned out just right. I also added olives cherry tomato hard boiled egg peas and a bit of pickle relish. I always sneak in as many veggies as - Read more ...
  6. This pasta salad was AWESOME!! I had a Luau Themed Birthday Party for my boyfriend and made this for my food table. It was a complete hit!! Everyone was asking me where I BOUGHT IT!!! I told them I made it from scratch and they couldn't believe it. It was so good I made it - Read more ...
  7. I took some advice from other reviews when making this recipe. I cut down the sugar to about 4 tbsp and only used 1 tbsp of mustard. I added some colorful veggies and the salad turned out great. A nice tangy dressing everyone enjoyed it.
  8. A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar.
  9. Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes its that good. Although I only - Read more ...
RedCipes