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We LOVE a good pasta salad, but this macaroni salad with ham is one of the BEST!

It’s our default recipe for sharing and one the kids will devour – always a bonus. How could they not love it, though? It’s packed with kid-approved ingredients like macaroni, ham, and peas (a veggie our kids happen to love).

This particular recipe is one mom made for us growing up, and it always made an appearance at our Luna family gatherings. We especially love that it is SO easy – a few simple ingredients, and it’s ready in just 20 minutes!

When we are looking to make it a little more hearty, our Chicken Macaroni Salad is great, too!

Why we think you’ll love it:

  • Quick & easy crowd-pleaser. This is packed with kid-approved flavors, making this perfect for sharing as a BBQ side dish for potlucks or a quick weeknight dinner idea.
  • Extra hearty. This easy side dish is packed with protein and veggies, making it filling enough to be served as a main dish (perfect for lunch)!
  • Budget-friendly. The ingredients are simple and few, making this a cost-effective side or meal. It’s also great for using up leftover ham.

Macaroni Salad Ingredients and Substitutions

  • 24 ounces (or 6 cups) elbow macaroni – We prefer classic elbow noodles, but small shells, wagon wheels, bow ties, penne, or ditalini also work.
  • 1½ cups cubed ham – or tuna or diced chicken
  • 1 (12-ounce) bag frozen peas thawed – We love to keep it simple, but you can also use diced celery, tomatoes, red bell peppers, black olives, or sliced radishes.
  • 1½ cups mayonnaise
  • 1 cup milk
  • ½ cup ranch dressing
  • salt and black pepper to taste – or add garlic powder or fresh parsley
  • paprika to taste
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Elbow macaroni cooking in pot with water.
Adding ham and peas to macaroni pasta.

How to Make Macaroni Salad With Ham

  1. COMBINE. Cook pasta in salted water according to package directions. Drain and rinse.
    • In a large bowl, combine cooked macaroni, ham, and frozen peas.
  2. DRESSING. In a separate bowl, mix the mayonnaise, milk, and ranch dressing.
    • Add dressing to the pasta and mix until coated.
  3. SEASON. Season with salt, pepper, and paprika to taste. Stir in any additional desired mix-ins and refrigerate until ready to serve.

Kristyn’s Recipe Tips

  • We love making this for events because it feeds a crowd and can be made ahead of time.
  • Try a different pasta. We prefer elbow macaroni, but anything that is bite-sized and has grooves works: salad shells, wagon wheels, ditalini, or bow ties.
  • While you can add extra ingredients, be careful not to add too many as you won’t have enough creamy mayo mixture to coat it all.
Close up image of macaroni salad with ham in white bowl with peas and ham cubes.
4.98 from 111 votes

Macaroni Salad With Ham

By: Kristyn Merkley
A favorite for generations, our kid-approved macaroni salad with ham is a potluck winner made in only 20 minutes!
Servings: 16
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Equipment

Ingredients 

  • 24 ounces (or 6 cups) elbow macaroni
  • 1 tablespoon salt
  • 1½ cups cubed ham
  • 1 (12-ounce) bag frozen peas, thawed
  • 1½ cups mayonnaise
  • 1 cup milk
  • ½ cup ranch dressing
  • salt and pepper, to taste
  • paprika to taste

Mix-Ins (Optional)

  • diced boiled egg, diced bell peppers, cheese cubes

Instructions 

  • Bring water to a boil and add a tablespoon of salt. Cook macaroni in salted water according to package directions. Drain and rinse.
  • In a large bowl, combine cooked macaroni, ham, and peas.
  • In a separate bowl, mix the mayonnaise, milk, and ranch dressing.
  • Add dressing to the pasta and mix until coated.
  • Season with salt, pepper, and paprika. Stir in any additional desired mix-ins and refrigerate until ready to serve.

Video

Notes

Recipe Tips.
  • This recipe makes enough for a large gathering. Go ahead and halve the recipe to serve closer to 8 people.
  • Try a different pasta. Anything that is bite-sized and has grooves works well, such as salad shells, wagon wheels, ditalini, or bow ties
Make ahead of time. Macaroni salad can be made 24 hours ahead of time. Mix most of the dressing in before storing it in an airtight container in the refrigerator, but reserve a little dressing to add right before serving to freshen up the salad in case it is a little dry. 
Store leftovers in an airtight container in the fridge for 2-3 days. 
 

Nutrition

Serving: 1g, Calories: 353kcal, Carbohydrates: 33g, Protein: 8g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 18mg, Sodium: 349mg, Potassium: 127mg, Fiber: 1g, Sugar: 3g, Vitamin A: 42IU, Vitamin C: 0.03mg, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to keep the salad chilled when serving?

Food should not be left out for longer than 2 hours at room temperature and less in the heat, especially mayo-based dishes like this one.
Only set out a little at a time and leave the rest in a cooler with ice.
Set the bowl of macaroni salad inside a large bowl with ice in it. 

Make ahead of time?

Macaroni salad can be made 24 hours ahead of time. Mix most of the dressing in before storing it in an airtight container in the refrigerator. Reserve a little dressing to add right before serving to freshen up the salad in case it is a little dry. 

How to store?

Leftovers can be stored covered in the fridge for about 3 days. If it gets dry, mix up a little more macaroni salad dressing and re-toss. 

Complete The Meal

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Pasta Salads

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This recipe was originally published March 2020.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.98 from 111 votes (87 ratings without comment)

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48 Comments

  1. Shelly Hunter says:

    5 stars
    I made this today with some leftover ham. This is what I did different: I used rotini noodles because it was what I had on hand. I also added green onion and celery for the crunch. Because my pasta is gluten free it absorbs more liquid so I added a little more milk and some dried ranch powder. Totally making it for my next potluck!!

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