Preparation time: Prep: 35 min.
Cooking time: Chill: 2 hr.
Serves: Makes 10 servings
â€¢ 1 medium red onion, finely chopped (1/2 cup)
â€¢ 8 oz. dried elbow macaroni (2 cups)
â€¢ 2 Tbsp. milk
â€¢ 2 Tbsp. white wine vinegar
â€¢ 1 Tbsp. Dijon-style mustard
â€¢ 2 tsp. kosher salt
â€¢ 1/4 tsp. freshly ground black pepper
â€¢ 1/3 cup olive oil
â€¢ 1/3 cup dairy sour cream
â€¢ 6 oz. cooked ham, cut into 1/2-inch cubes
â€¢ 3/4 cup frozen baby peas, thawed
â€¢ 2 stalks celery, chopped (1 cup)
â€¢ 2 Tbsp. snipped fresh dill weed
1. To mellow the onion, place in a small bowl and add enough cold water to cover it; set aside.
2. Meanwhile, cook pasta in lightly salted boiling water about 8 minutes or until al dente. Drain pasta and place in a large bowl. Toss with milk. Set aside to cool slightly while preparing dressing.
3. For dressing, in a medium bowl, whisk together vinegar, mustard, salt, and pepper. Gradually whisk in olive oil, adding oil in a thin steady stream. Whisk until thickened. Whisk in sour cream.
4. Drain onion, pat dry. Add to macaroni along with ham, peas, celery, and dill weed. Add dressing; toss to coat. Serve immediately or cover and chill for 2 to 24 hours