Ingredients
• Pasta: 4 pounds (64 oz) dry elbow macaroni (or cavatappi/rotini for extra texture)
• Ham: 3–4 pounds cooked ham, diced into small cubes (use leftover ham or deli ham)
• Celery: 8–10 stalks, finely diced (about 4–5 cups)
• Tomatoes: 2–3 pounds fresh tomatoes (Roma or cherry), seeded and diced (about 6–8 cups) — or substitute/add diced red bell pepper for color and crunch
• Optional add-ins (highly recommended for classic flavor):
◦ 2–3 cups diced cheddar cheese (mild or sharp)
◦ 1 large red onion, finely diced (about 2 cups) — soak in cold water 10 minutes to mellow if desired
◦ 1–2 cups sweet pickle relish (or diced dill pickles)
◦ 4–6 hard-boiled eggs, chopped (optional but adds creaminess)
Dressing
• 6–7 cups mayonnaise (full-fat for best creaminess; start with 6 and add more if needed)
• 1–1½ cups sour cream or plain Greek yogurt (for tang and lightness)
• ½–¾ cup apple cider vinegar or white vinegar
• ¼–½ cup yellow mustard (or Dijon for extra kick)
• ¼–⅓ cup granulated sugar (adjust to taste for slight sweetness)
• 2–3 tablespoons sweet pickle juice (optional, from the relish jar)
• Salt and black pepper to taste (start with 2–3 tsp salt and 1 tsp pepper)
• Optional: 1–2 tsp garlic powder or onion powder
Instructions
1 Cook the pasta: Bring a very large pot (or two pots) of heavily salted water to a boil. Add the dry macaroni and cook until al dente (firm but not mushy—about 7–9 minutes). Drain immediately, rinse under cold water to stop cooking and cool it down, then drain well. Drizzle with a little olive oil and toss to prevent sticking. Let cool completely.
2 Prep the add-ins: While pasta cooks/cools, dice the ham, celery, tomatoes (remove seeds to avoid excess water), and any optional veggies/cheese/eggs.
3 Make the dressing: In a large bowl (or separate big mixing bowl), whisk together mayonnaise, sour cream, vinegar, mustard, sugar, pickle juice (if using), salt, pepper, and any powders until smooth and creamy. Taste and adjust— it should be tangy, slightly sweet, and well-seasoned.
4 Assemble: In one or two very large bowls (or a clean cooler for big batches), combine cooled pasta, ham, celery, tomatoes, and any other add-ins. Pour dressing over everything and gently fold/toss until evenly coated. If it looks dry, add more mayo/sour cream. The pasta will absorb dressing as it chills.
5 Chill: Cover and refrigerate at least 4 hours (preferably overnight) for flavors to meld. Stir before serving—add a splash of milk or extra mayo if it thickens too much.
Tips
• This gets better the next day!
• Keeps in the fridge 3–4 days.
• For extra color/crunch: Add green bell pepper, frozen thawed peas, or carrots.
• Make-ahead: Prep veggies and dressing a day early; assemble with pasta the day before serving.
• Serving for a smaller crowd? Halve everything.
Enjoy your big bowl of creamy goodness—it’ll be a hit! 0 “LARGE” 1 “LARGE” 3 “LARGE” 4 “LARGE”