Description

Vangie’s Famous Macaroni Salad is a creamy, flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender elbow macaroni, a rich blend of mayonnaise and mustard, crunchy vegetables, savory Spam, tangy pickles, and cubes of Muenster and Colby cheese, this salad offers a delightful mix of textures and tastes. It’s easy to prepare ahead and gets even better after chilling, making it a crowd-pleaser at any event.

Ingredients

Macaroni

16 ounces dry elbow macaroni
Salt, for boiling water

Dressing

1 ½ cups light mayonnaise
1/4 cup mustard

Add-ins

3 celery stalks, thinly sliced
3 scallions, sliced (white and dark green parts)
1/2 cup black olives, chopped
½ cup chopped dill or sour pickles
6 ounces Spam (or ham), cut into 1/4-inch dice
4 ounces Muenster cheese, cubed
8 ounces Colby cheese, cubed

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Instructions

Cook the macaroni: Bring a large pot of lightly salted water to a boil. Add the dry elbow macaroni and cook according to the package directions, usually about 7-9 minutes, until al dente. Drain the pasta well but do not rinse it to preserve the starches that help bind the salad. Transfer the cooked macaroni to a large bowl, cover with plastic wrap, and refrigerate until completely cooled, at least 30 minutes.
Prepare the dressing: In a separate bowl, mix the light mayonnaise and mustard together until smooth and well combined. This mixture provides a creamy and slightly tangy base for the salad.
Combine ingredients: Once the macaroni has cooled, add the mayonnaise and mustard dressing to the bowl. Gently fold to lightly combine so the pasta is evenly coated. Then stir in the thinly sliced celery, scallions including the white and green parts, chopped black olives, chopped dill or sour pickles, diced Spam (or ham), and cubed Muenster and Colby cheeses. Mix until all ingredients are evenly distributed.
Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate the macaroni salad for at least 2 hours before serving. This chilling time allows the flavors to meld and the salad to thicken to the perfect consistency. Serve cold as a delightful side dish.

Notes

For best flavor, use light mayonnaise to keep the salad creamy but lighter in texture.
Spam provides a savory, salty bite, but you can substitute ham or cooked bacon for variation.
Do not rinse the cooked macaroni after draining, as this helps the dressing cling to the noodles better.
Feel free to add a splash of vinegar or a pinch of sugar to the dressing to customize the tanginess.
This salad keeps well in the refrigerator for up to 3 days; stir gently before serving if it sits for a while.