Carrousel Macaroni Salad
Carrousel Macaroni Salad — A colorful, hearty vintage pasta salad loaded with peas, cheddar cheese, ham, and celery. It’s a crowd-pleasing choice for picnics, potlucks, and summer gatherings.
Carrousel Macaroni Salad
Ingredients
- 1 (7 oz) package elbow macaroni
- 2 tablespoons vinegar
- 2 tablespoons salad oil
- 1 tablespoon minced onion
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 (17 oz) can peas, drained
- 1 cup diced cheddar cheese
- 1 cup diced cooked ham
- 1 cup diced celery
- 1/2 cup mayonnaise or salad dressing
Instructions
- Cook macaroni according to package directions; drain but do not rinse or chill.
- While the macaroni is still hot, drizzle with salad oil and vinegar. Toss to coat evenly.
- Add minced onion, seasoned salt, pepper, and diced cheddar cheese; toss well.
- Gently fold in the drained peas, diced ham, diced celery, and mayonnaise.
- Chill thoroughly before serving. Serve on a bed of salad greens if desired.
Serves: 6–8
FAQ
Can I make Carrousel Macaroni Salad ahead of time?
Yes. It actually tastes better after chilling for a few hours or overnight.
How long does this pasta salad last in the refrigerator?
Stored in an airtight container, it keeps well for 3–4 days. Stir gently before serving.
Can I substitute the ham or make it vegetarian?
Yes. Replace ham with diced chicken or turkey, or omit the meat and add extra cheese and celery for a vegetarian version.
What pasta shapes work best?
Elbow macaroni is traditional, but small shells, ditalini, or mini rotini also work well.