Ingredients:

  • 1 lb dry elbow macaroni
  • 2 tbsp sea salt
  • 1 tbsp neutral oil
  • 1.5 cups mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 1 cup smoked ham, diced into 1/4-inch cubes
  • 1/2 cup red bell pepper, diced into 1/4-inch cubes
  • 1/2 cup celery, diced into 1/4-inch cubes
  • 1/4 cup red onion, finely minced
  • 1/2 cup sweet peas, thawed
  • 1/4 cup fresh cilantro, finely chopped

Instructions:

  1. Bring 4 quarts of water and 2 tablespoons of sea salt to a rolling boil. Add the elbow macaroni and cook for exactly 10 minutes to achieve a firm al dente texture.
  2. Drain the pasta in a fine-mesh colander and rinse with cold water for 30 seconds to stop the cooking process. While the pasta is still slightly damp and barely warm, toss it in a large bowl with 1 tablespoon of neutral oil to seal the starch.
  3. In a separate medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, smoked paprika, and black pepper until the dressing is emulsified and smooth.
  4. Add the diced smoked ham, red bell pepper, celery, red onion, sweet peas, and cilantro to the pasta bowl.
  5. Pour the dressing over the pasta and vegetables. Use a silicone spatula to gently fold the ingredients together until every piece of macaroni is evenly coated.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld and the dressing to set.