This delicious recipe is brought to you by my partnership with Mekeni Food Corporation. All opinions are my own.
Macaroni Ham Salad is a timeless family favorite for good reason! It’s a simple recipe and can easily serve a large crowd. It's perfect for potlucks, picnics, or special occasions, but it also works as a quick meal!
No Filipino holiday table is complete without the classic macaroni salad. This dish has many iterations, including chicken macaroni and pasta fruit salad, but this ham variant tops my list. Who can resist al dente pasta, chunks of flavorful ham, shredded chicken, crisp carrots, and sweet raisins tossed in creamy mayonnaise?
If you want to elevate your Yuletide celebrations, it doesn’t get any easier or better than making your favorite dishes with Mekeni's meticulously crafted Christmas hams. As one of the leading food manufacturers in the country, Mekeni caters to diverse consumer needs and tastes with its many enticing offerings. From the classic, sweet, and juicy varieties to affordable options and healthier choices, there is a perfect ham to make your Christmas more festive!
Ingredients notes
- Salad macaroni- elbow macaroni or any short pasta such as penne or shells will work in this recipe.
- Mekeni Deli Premium Ham- ready-to-eat ham with a traditional sweet-savory flavor.
- Chicken- about 1 cup of shredded chicken. You can poach white, dark, or a combination, or use leftover rotisserie.
- Carrot- for a refreshing crunch and a pop of color
- Pineapple tidbits- add a tropical, sweet-tangy taste to the dish. Reserve about two tablespoons of the juice.
- Mayonnaise- a rich and creamy dressing base.
- Pickle relish- brings a sweet and tangy flavor to the salad. For a more tart taste, replace with finely chopped dill pickles.
- Onion- adds flavor, texture, and color.
- Raisins- add a sweet, fruity element that is a signature in Filipino salads.
- Cheese- we used processed cheese food, but cheddar, gouda, and Monterey Jack are also good options.
- Reserved pineapple juice- to balance the richness of the dressing.
- Sugar- adds sweetness to the dressing and complements the creaminess of the mayo.
- Salt and pepper- season the salad to taste.
How to make macaroni ham salad
- Poach the chicken for a juicy texture and to infuse flavor.
- Cook the pasta according to package directions until al dente. Rinse in cold, running water to stop the cooking process. Cool completely before using.
- Blanch the carrots for a tender yet crisp texture and vibrant color. If you want to skip blanching, shred or finely chop them.
- Dice the ham into small bite-size pieces.
Combine all the ingredients in a bowl and chill in the refrigerator for a few hours or overnight for the flavors to develop and the texture to improve. And it’s ready to serve—easy, delicious, and will surely be a crowd hit!
Pro tip
Cool the pasta, chicken, and carrots completely before tossing the salad together for food safety and best results.
How to Serve and Store
- Macaroni Ham Salad is best served chilled. It is a delicious side dish or appetizer for the holidays or special celebrations.
- For food safety, store the ham salad in an airtight container and refrigerate it for up to 3 days. Do not keep it at room temperature for more than two hours.
- Unfortunately, this dish doesn’t freeze well, as the mayo tends to separate and lose creaminess when frozen and thawed.
More ham recipes
Ingredients
- water
- 2 cups uncooked pasta salad
- salt
- ½ pound chicken breast, boneless, skinless
- ½ cup carrots, diced
- ½ pound Mekeni Deli Premium Ham, diced
- ⅔ cup pineapple tidbits, drained
- 2 tablespoons onions, peeled and finely chopped
- ⅓ cup sweet pickle relish
- ¼ cup raisins
- 1 ½ cups mayonnaise
- 2 tablespoons pineapple juice, reserved from canned pineapples
- 2 tablespoons sugar
- pepper to taste
- ½ cup cheese, diced
Instructions
- In a pot, add water and salt. Bring to a boil. Add macaroni noodles. Stir and cook according to package directions. Drain well and set aside.
- In another pot, add chicken breast and enough water to cover the breast. Bring to a boil and skim scum that floats. Lower heat, cover, and simmer for 15 to 20 minutes. Remove, drain, and allow it to cool completely. Shred and set aside.
- In a pot, bring about 2 to 3 cups of water to a boil. Blanch carrots for about 30 seconds, then plunge into an ice bath until completely cool. Drain well and set aside.
- In a large bowl, add cooked macaroni noodles, blanched carrots, pineapple tidbits, onion, pickle relish, raisins, shredded chicken, Mekeni Deli ham, mayonnaise, pineapple juice, sugar, salt and pepper to taste. Toss to combine. Add in cheese and gently toss.
- Refrigerate for a few hours or overnight for the flavors to meld.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leave a Comment