Ingredients
1 box macaroni, 12 oz.
1 cup green pepper, finely diced
1 cup cooked ham, finely diced
1 cup sharp cheddar cheese, cubed
1 cup cherry tomatoes, halved or quartered
1 cup celery, finely diced
1/4 cup pickle relish
Dressing:
1 cup mayo
1/2 cup sour cream or Greek yogurt
1 teaspoons mustard
2 tablespoons vinegar
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, or regular paprika
1/4 teaspoon celery seed
Salt and pepper, to taste
Instructions
1. Boil the macaroni. Drain and rinse with cold water. Shake the excess water off. Ideally, store in a covered container and chill in the fridge.
2. Finely dice ham, cheese, peppers, tomato, and celery. Dice these ingredients very small. A good rule is to keep them as small or smaller than the size of the macaroni.
3. Whisk together the vinegar, mayo, mustard, sour cream, pickle relish, and spices.
4. Remove the chilled macaroni from the fridge and let it come to room temperature. Add the ham and cheese.
5. Add the peppers, celery, and tomato to the macaroni mixture.
6. Stir it gently, since gluten free pasta can be fragile.
7. Add the dressing and stir gently until it’s very well incorporated.
8. Add salt and pepper to taste. Serve, or chill until 30 minutes before serving.
- Prep Time: 30 minutes
- Category: side dish
- Diet: Gluten Free