This creamy macaroni salad is a cold pasta salad made with leftover ham, frozen peas, and cheddar cheese—a nostalgic yet flavorful dish that’s perfect for backyard cookouts, family gatherings, or any time of the year. With its tangy dressing, tender pasta, and pops of sweetness from sweet peas, it’s a great side dish that never fails to be a big hit.
I know it’s a keeper when even my ASD kiddo, who normally avoids mayonnaise, went back for seconds. I blend the mayo with Dijon mustard and sweet relish, which offsets the flavor and makes the dressing smooth and crave-worthy. Even my daughter, who isn’t a pasta salad fan, loved it. Inspired by the classic macaroni salads I remember from old potlucks, this version brings vintage flavor with a fresh twist.
It’s a simple recipe you can prep ahead using everyday ingredients. Just cook elbow macaroni according to the package instructions, mix it in a large bowl, and chill. It makes a delicious recipe that lasts all week for lunches or potlucks.
If you need another potluck salad for your next family BBQ, then be sure to toss together my simple recipe for marinated copper penny salad. It’s another winning vintage recipe!
Why You’ll Love This Creamy Macaroni Salad
Easy to Make: You can throw together this cold pasta salad in under 30 minutes using pantry staples like small shells or elbow macaroni pasta, frozen peas, and ham steak.
Flavor-Packed Dressing: A blend of Miracle Whip, Dijon mustard, and sweet relish makes a creamy dressing with bold, zippy flavor. It’s a perfect match for smoky ham, sharp cheddar, and crisp red onion.
Versatile and Make-Ahead: It holds well in the fridge for days, making it perfect meal prep for lunches, quick dinners, or events.
A Picnic Favorite Through the Generations
Macaroni salad has long been a staple of North American comfort food, first rising in popularity during the early 1900s with the widespread availability of mayonnaise and later Miracle Whip. In Canadian kitchens, this creamy, cool salad became a familiar sight at backyard cookouts, holiday potlucks, and church picnics, especially during the summer months.
Practical, affordable, and easy to prepare in large batches, it offered a convenient way to feed a crowd using pantry and fridge staples. Ingredients like ham, frozen peas, and cheddar cheese were common in mid-century homes and often made their way into these salads to stretch leftovers and add flavor. It’s a dish built on resourcefulness, tradition, and the kind of flavor that sticks in your memory.
Today, macaroni salad remains a comforting cold pasta salad that bridges generations—simple, satisfying, and made for sharing at tables across the country.
How To Make This Classic Macaroni Salad
To begin, prep your salad mix-ins while the pasta cooks. Dice your ham steak into small cubes, along with cubing the cheddar cheese—aim for uniform cuts for an appealing, consistent texture throughout the salad. You can also opt for shredded cheese if you prefer it to blend in more with the other ingredients. Next, rinse your cherry tomatoes (they can be washed right in their perforated packaging if you’re using the Canadian variety) and slice them in half. Chop a few stalks of green onion and set them aside.
Note: Grape tomatoes can also be used simply wash then slice into rounds as whole grape tomatoes can be too big for a nice bite.
Using a mandolin or a sharp knife, slice a few red radishes very thin. To protect your fingers when using a mandolin, a helpful trick is to press the end of the radish with a fork to keep your hand safe. Thin slices add a crisp bite without overpowering the salad.
Now, mix the dressing ingredients in a small bowl. Combine Miracle Whip, a spoonful of Dijon mustard, and sweet green relish. Stir everything together and give it a quick taste. Some mustards are stronger than others, so make sure it’s not too overwhelming. The goal is a creamy, zesty base that complements the saltiness of the ham and the sweetness of the peas.
Bring a large stock pot of cold water to a boil and cook elbow macaroni pasta (or small shells, if you prefer) according to the package instructions. Be sure to cook the pasta al dente—firm enough to hold its shape and not go mushy once combined with the dressing. Drain and immediately rinse the cooled macaroni under cold water while stirring to cool it quickly and prevent sticking.
In a separate saucepan, boil your frozen peas just until tender, which only takes a few minutes. Drain and rinse them under cold water as well to stop the cooking process and keep their color vibrant.
Now, it’s time to assemble the salad. In a large bowl, combine the cooked and cooled macaroni, sweet peas, cubed ham, cheddar cheese, red onion (or green onion, depending on your preference), radish slices, and cherry tomatoes. Pour the dressing over the mixture and give everything a good stir to coat.
If the pasta is still a little warm, place the bowl in the fridge uncovered or loosely covered to avoid condensation. Once it’s completely cooled, cover it well. Let the flavors mingle for at least one hour before serving—this rest time makes all the difference and gives the salad its signature flavor.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Elbow Macaroni Pasta– or small shells; cook to al dente for best texture. I love using Unico brand pasta shells as they offer a nice texture when cooked for this salad.
Frozen Peas – sweet, tender, and vibrant. Regular no name peas offer the same quality as other frozen brands while still being cost effective.
Ham steak – or any leftover ham, diced into small cubes.
Old Cheddar cheese – sharp or old cheddar, cubed or shredded. I like using Armstrong cheese as they make a great product.
Red onion – for mild sharpness and color.
Cherry tomatoes – halved for a burst of juicy sweetness.
Radish – for crunch and a peppery bite.
Green onion – adds a fresh, mild kick.
Miracle Whip – creamy and tangy.
Dijon mustard – to offset the sweetness and add depth.
Sweet relish – gives a sweet and tangy balance.
♻️ Smart Tip: Use Up That Leftover Ham
This is a great way to use up leftover ham from holiday dinners, whether it’s spiral cut, smoked, or a baked ham steak. If you have extra ham during Thanksgiving, Christmas, or Easter, dice it into small cubes and freeze it for later. Cooked ham freezes well for up to 2 months when stored in an airtight container or freezer-safe bag. Just thaw in the fridge overnight before using in this recipe. It’s a simple way to reduce waste and enjoy a delicious cold pasta salad any time of the year.
Substitutions & Add-Ins For Your Pasta Salad Recipe
Elbow Macaroni Pasta: Try gluten-free, whole wheat, or even fun shapes like wagon wheels.
Frozen Peas: Try corn, edamame, or fresh peas.
Ham: Swap with turkey, chicken, or even tofu.
Old Cheddar Cheese: A mild cheddar, Colby, or Monterey Jack can be subbed in for a smooth, mellow option. For a bit more personality, Pepper Jack is a fantastic choice.
Red onion: Substitute with shallots, chives, or green onion.
Cherry Tomatoes: Use grape tomatoes sliced in place of cherry. Not a tomato fan? Add in some sweet, crisp diced red bell pepper for a pop of color and textural change.
Radish: If you’re not a fan of radish, try swapping it with finely chopped celery, red bell pepper, or kohlrabi—all offer a fresh crunch without overpowering the salad.
Miracle Whip: Simply replace with your favorite brand of mayonnaise.
Dijon Mustard: You can use a seedy grain mustard if you have on hand. Regular yellow mustard isn’t recommended as it is very vinegary.
Green Sweet Relish: Can be omitted but will make the salad a bit less flavorful.
Want to level it up? Stir in chopped boiled eggs, fresh herbs like parsley, chervil or chives, diced celery, or raw red bell pepper diced for extra flavor and color.
Expert Tips For the Best Creamy Macaroni Salad
✔️ Tip #1: Don’t Overcook the Pasta: Ensure your elbow macaroni is cooked al dente to prevent mushiness. Rinse under cold water after cooking to stop the cooking process and avoid sticking. Allow the pasta to cool completely before adding the dressing—if it’s still warm, it will soak up the moisture and leave the salad less creamy. Tossing cooled pasta keeps the dressing thick, smooth, and evenly coated, so the salad stays luscious and flavorful.
✔️ Tip #2: Chill Before Serving: Letting the salad sit in the fridge for at least 1 hour helps the flavors develop and meld together.
✔️ Tip #3: Keep It Creamy: Once the salad is assembled with fully cooled pasta, let it chill in the fridge for at least an hour. This not only helps the flavors come together, but also preserves the creamy texture of the dressing. If it feels a bit dry after resting, just stir in a spoonful of extra dressing before serving to bring it back to life.
Serve this cold pasta salad at your next family gathering, summer BBQ, or as a hearty lunch. It’s a great recipe to make ahead for busy weeks or casual entertaining. Sprinkle with chopped parsley or dill before serving for added freshness.
Store before and after serving in an airtight container in the fridge and enjoy within 3–4 days. Avoid leaving it out in the heat for too long if you’re serving it at a picnic or backyard cookout.
Tried this pea pasta salad at home? Leave a comment below and let us know how it turned out. We’d love to hear your twist on this great dish!
Creamy Macaroni Salad With Ham And Frozen Peas
Equipment
- Stock Pot
- knife
- Cutting board
- Colander
- Mandolin
- Teaspoon
- X-Large Salad Bowl
Ingredients
The Macaroni Salad
- 900 Grams Uncooked Unico Elbow Macaroni (Canadian brand) This is one regular package. If in US/UK use one regular package of your favorite brand.
- 2 Cups Pre-cooked Ham Cubed
- 1½ Cup Old Cheddar Cheese Cubed
- 2 Cups Frozen Peas Cooked
- 3 Lrg Red Radish Thinly Sliced
- 2½ Cup Cherry Tomatoes Halved
- 2 Green Onion Sliced
The Macaroni Salad Dressing
- 1 Cup Miracle Whip Salad Dressing Or Other Mayo
- 2 Tsp Sweet Green Relish
- 2 Tsp Dijon
Instructions
- Cook the pasta according to package for it to be al dente. Approximately 8 minutes.900 Grams Uncooked Unico Elbow Macaroni (Canadian brand)
- Drain it when cooked in a colander and run it under cold water to cool it off quickly and prevent it from sticking.
- While pasta is cooking cook the frozen peas at rolling boil for five minutes. Drain and set aside.2 Cups Frozen Peas
- Cut the pre-cooked ham in approximately half inch thick sliced and cube. Set aside.2 Cups Pre-cooked Ham
- Cut the old cheddar cheese in the same manner as the ham so the pieces are uniform. Set aside.1½ Cup Old Cheddar Cheese
- Using the mandolin slice the radish very thin. Set aside.3 Lrg Red Radish
- Cut up the green onions and set aside.2 Green Onion
- Wash the cherry tomatoes and cut in half. Set aside.2½ Cup Cherry Tomatoes
- In a measuring cup add the Miracle Whip, green relish, and Dijon and mix well.1 Cup Miracle Whip Salad Dressing, 2 Tsp Sweet Green Relish, 2 Tsp Dijon
- In an x-large salad bowl add all the ingredients including the cooled macaroni.
- Add the dressing and toss the salad.
- Refrigerate uncovered for half an hour or until the salad is no longer warm.
- Cover salad with plastic wrap or salad bowl lid until ready to serve.
