Ingredients
Method
Cook and cool the pasta
- Cook elbow macaroni according to package directions. Drain and rinse under cold water until cooled, using the drained steam-free look as your cue.
Make the tangy creamy dressing
- Whisk mayonnaise, sour cream, milk, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Keep whisking until the mixture looks glossy and evenly thick, with no visible streaks.
Assemble the pasta salad
- Combine the cooled pasta, ham, cheddar cheese, frozen peas, celery, red bell pepper, and red onion in a large bowl. Toss once so vegetables are visibly distributed throughout the pasta.
- Pour the dressing over the salad and toss until everything is evenly coated. Stop when the pasta and mix look uniformly creamy with no dry spots.
Chill and serve
- Refrigerate for at least 3 hours or overnight for best flavor. Chill until cold to the touch and slightly thickened.
- Stir before serving and add a splash of milk if needed to loosen the dressing. Adjust until the coating looks silky and clings lightly to the pasta.
Notes
For the best texture, rinse the pasta well with cold water so it stops cooking and won’t clump, then chill uncovered at first for 30 minutes to help the dressing set. Refrigerate in a covered container for 3-4 days; freezer is not recommended. For a lighter option, use light mayonnaise and light sour cream while keeping the same ratios to preserve the tangy, creamy consistency.