This is not your Momma’s macaroni salad! It does have some of the traditional ingredients such as peas, cheese, ham and macaroni, but it also has much more.
1 box elbow macaroni – cooked per package
1 bag frozen peas
10 button mushrooms – cleaned and sliced
1 block of good cheddar cheese – diced
1 small ham steak – diced
3 sprigs of fresh dill – diced
1/2 cup plane Greek yogurt
1/2 cup lite mayo
1 TBS yellow mustard
1 TBS white vinegar
2 TBS Lawry’s season salt
1 TBS black pepper
Cook macaroni per the package directions, set aside to cool.
Open frozen pea bag and rinse peas in warm water to thaw – set aside.
In a small bowl, mix yogurt, mayo, mustard, vinegar, season salt, black pepper and one sprig of the fresh dill. Set aside.
When macaroni is cool, add thawed peas, sliced mushrooms, diced ham and cheese and the remaining fresh dill. Pour dressing over the ingredients and carefully mix. Chill macaroni salad for 2 hours.