Adapted from Ideals Family Cookbook · Mary Reiner
Macaroni Ham Salad
Ingredients
- 2 cups cooked and cooled sorghum-based macaroni (original: regular macaroni)
- 1 cup diced cucumber
- 1 cup diced ham
- 1 Tbsp finely grated fennel bulb (original: 1 Tbsp grated onion)
- 1 Tbsp minced parsley
- ¾ cup mayonnaise
- ½ tsp salt
- ¼ tsp black pepper
- Tomatoes, hollowed into cups, for serving
- Grated cheese, for garnish
Directions
- Cook sorghum-based macaroni following the package directions, drain and cool completely. Measure 2 cups cooked macaroni.
- Combine the macaroni, cucumber, ham, grated fennel, parsley, mayonnaise, salt and pepper in a bowl. Toss gently until evenly blended.
- Chill until ready to serve. Spoon the salad into hollowed tomato cups and sprinkle with grated cheese.
- Makes 4–6 servings.
Cookbook source
“Macaroni Ham Salad,” contributed by Mary Reiner to the Ideals Family Cookbook. The original calls for two cups cooked and cooled macaroni, one cup each diced cucumber and ham, one tablespoon grated onion, one tablespoon minced parsley, three-quarters cup mayonnaise, half teaspoon salt and quarter teaspoon pepper. Serve in tomato cups and sprinkle with grated cheese. Serves four to six.
Hungry Canary substitutions
Macaroni: Use a sorghum-based macaroni or other suitable wheat-free pasta in place of regular macaroni; cooked texture and chilling performance will vary by brand. Onion: Use one tablespoon finely grated fennel bulb instead of grated onion. The recipe specifically says mayonnaise, so no generic vintage “salad dressing” interpretation is needed.
Serving note
The original tomato cups and grated cheese garnish are retained as written. For people avoiding tomatoes, serve the salad in lettuce cups or a bowl instead.