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Macaroni Salad for 100 Recipe

Whenever I make this traditional pasta salad, hungry guests leave few leftovers. I've been relying on this classic recipe for years.—Marna Dunn, Bullhead City, Arizona

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Macaroni Salad for 100 Recipe

Prep: 20 min. + chilling

Yield: 100 Servings

20 20

Ingredients

5 to 6 pounds fully cooked ham, cubed
5 to 6 pounds macaroni, cooked and drained
3 pounds shredded cheddar cheese
2 bags (20 ounces each) frozen peas, thawed
2 bunches celery, chopped (about 12 cups)
2 large onions, chopped (2 to 2-1/2 cups)
2 cans (5-3/4 ounces each) pitted ripe olives, drained and sliced
DRESSING:
8 cups mayonnaise
1 bottle (8 ounces) Western or French salad dressing
1/4 cup white vinegar
1/4 cup sugar
1 cup half-and-half cream
1-1/2 teaspoons onion salt
1-1/2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper

Directions

In several large bowls, combine the first seven ingredients. In a large bowl, combine all the dressing ingredients; pour over ham mixture and toss to coat. Cover and refrigerate until serving. Yield: 100 servings.

Nutritional Facts 1 serving (1 cup) equals 274 calories, 22 g fat (6 g saturated fat), 35 mg cholesterol, 607 mg sodium, 10 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Macaroni Salad for 100 in Taste of Home April/May 1994, p54