Ingredients
Units
Scale
- 3/4 cup elbow macaroni (uncooked )
- 1/2 cup broccoli (finely chopped )
- 1/2 cup ham (diced)
- 1/2 small bell pepper (any color.)
- 1/2 small-medium carrot
- 1/2 tsp dill (optional)
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan
- 8 oz Colby Jack Cheese (cubed)
- 1/2 cup milk
- 1/4 cup pasta water
- kosher salt (to taste)
- black pepper (to taste)
Instructions
- Cook pasta according to instructions for al dente
- While that’s happening, in a large bowl whisk together milk, mayonnaise, sour cream, garlic & onion powder, and dill together. Salt and pepper to taste.
- Next, using a spider strainer or slotted spoon, put the pasta into the dressing (with some pasta water included)
- Add 1-2 more tablespoons of water. don’t worry if it looks watery, this is will go away once you had the parmesan.
- Add carrot, bell pepper, ham, broccoli, both kinds of cheese, and pasta and fold all together until completely combined
- Salt and pepper again if needed.
- Let sit in the fridge for at least 1 hour and serve.
Notes
If you feel that it might be dry after you take it out of the fridge (which might happen after adding the parmesan) just add a mixture of 1/4 cup mayo and 1/4 cup milk, and toss, (salt might need to be added as well) and possibly a little more salt. DONE!
Drying can happen as it sits because the pasta and parmesan cheese will take in some of the liquid.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Sides
- Cuisine: American
Nutrition
- Calories: 522
- Sugar: 3
- Sodium: 709
- Fat: 42
- Saturated Fat: 15
- Carbohydrates: 18
- Fiber: 1
- Protein: 18
- Cholesterol: 76