Macaroni Salad With Dill and Ham

Ingredients

• 1/4 medium red onion, minced
• 2 teaspoons kosher salt, plus additional for salting water
• 8 ounces elbow macaroni (about 2 cups)
• 2 tablespoons milk
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• fresh ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/3 cup sour cream
• 6 ounces cooked ham, cut into 1/3-inch cubes
• 3/4 cup frozen baby peas, thawed (about 4 ounces)
• 2 celery ribs, with leaves, diced
• 2 tablespoons chopped fresh dill

Directions

1. 1

   To mellow the minced onion, soak it in cold water while you make the salad.

2. 2

   Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes.

3. 3

   Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.

4. 4

   Dressing:

5. 5

   Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl.

6. 6

   Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.

7. 7

   Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill.

8. 8

   Add the dressing and fold to coat the pasta evenly.

9. 9

   Serve immediately or cover and refrigerate until ready to serve.