Macaroni Salad with Ham

It’s funny how something as simple as a macaroni salad with ham can take me right back to my grandmother’s small wooden kitchen, where the windows always creaked just slightly and the cutting board smelled faintly of onions and dill. The salad itself? Cold and creamy, with little cubes of ham, hunks of mellow Swiss cheese, bursts of tomato here and there – and something just comforting about how it all came together. Each spoonful is soft but studded with textures; tender pasta, creamy dressing, a touch of salt, a bright squish from tomato. It clings to the sides of the bowl just a little if it’s just come from the fridge. And honestly, it never lasts long.

Why You’ll Crave It

• It’s creamy and full of texture, but still feels light enough to not weigh you down.
• The ham and Swiss combo – such a charming, retro flavor pairing that still works beautifully today.
• Easy to prepare ahead – and somehow it gets even better as it sits overnight.
• Simple ingredients, but they come together in a way that feels… homey and quietly special.
• Perfect for picnics, potlucks, or honestly – a quiet lunch alone with a little iced tea.

The first time I made this in my own kitchen, I ate it right from the big mixing bowl, standing in front of the open fridge, with the fork still in my hand.

What You’ll Need

• Macaroni: 200g of elbow macaroni – cooked until just tender, not mushy
• Cooked ham: 150g, diced into little cubes – I like using something thick-cut or slightly smoky
• Swiss cheese: 150g, cubed – the nuttiness makes a big difference
• Cherry tomatoes: 100g, halved – juicy and a bit sweet, for contrast
• Mayonnaise: 50g – full-fat, smooth and creamy (you can always tweak the amount)
• Salt and pepper: just enough – taste as you go

Easy How-To

Cook Your Pasta

Bring a nice big pot of salted water to a rolling boil and toss the macaroni in. Stir now and then (I always forget and it sticks), and cook until just al dente – usually 8 to 10 minutes. Don’t overcook it or things get too soft later.

Cool the Pasta Down

Drain the macaroni and give it a rinse under cold water. Yes, I know – normally rinsing pasta is frowned upon, but for salad? Definitely rinse. It cools it fast and stops the cooking, which is what we need here.

Build the Sauce

In a big mixing bowl, stir together the mayo with a pinch or two of salt and cracked pepper. It doesn’t seem like much, but this is the ribbon that ties everything together later.

Mix It All Together

Toss the cooled macaroni into the bowl. Give it a gentle fold to coat it all. Then in go the ham, Swiss cheese cubes, and halved cherry tomatoes. Fold again, not too aggressively – just enough so everyone’s met each other in the bowl.

Chill a Bit

Cover the bowl (a plate works too) and slide it into the refrigerator for at least 30 minutes. An hour is even better. The flavors mellow, the mayonnaise hugs everything tighter, and the tomatoes settle in nicely.

Serve, Maybe with a Little Something Fresh

Stir it once more before serving, and if you like, add a little extra black pepper or a shaving of cheese on top. Serve it cold, or let it sit out a few minutes first… I actually prefer it just a touch less cold than fridge temp.

Good to Know

• If you use warm pasta, the cheese melts just slightly – and it’s very good, just more of a gooey texture.
• Adding fresh herbs (like chives or parsley) makes it feel a bit fancier, even though it’s still the same rustic little dish underneath.
• Don’t worry if it looks basic in the bowl – it’s all about that first creamy, salty, tomato-bursting bite.

Serving Ideas

• Serve over a bed of crisp romaine or butter lettuce for a meal that feels picnic-ready without the ants.
• Lovely next to grilled zucchini or corn on the cob, if you’ve got the grill going anyway.
• Great with a slice of rustic bread and a bit of Dijon mustard spread thinly on the side.

Top Tricks

• If you’re planning to keep leftovers, reserve a little dressing on the side and stir it in just before eating again – it brings everything back to life.
• Use a toothpick to taste one piece of macaroni and a cube of ham together – that’s your sample bite. If it tastes good, you’re done.

Frequently Asked Questions

Can I use a different type of cheese?

Yes, absolutely – cheddar works if you like a sharper flavor, or mozzarella for something a bit milder and softer. Just aim for a cheese that plays nicely cold.

How can I make this salad more nutritious?

You could toss in chopped cucumbers, steamed peas, or even shredded carrots. I sometimes stir in a handful of baby spinach for just a touch of green.

Can I prepare the salad in advance?

Yes – in fact, it’s better that way. The flavors deepen and mellow overnight. Just give it a little stir before serving and maybe a dash more salt if needed.

What can I serve with this salad?

I often serve it simply, with crisp crackers or a slice of good bread. But it also goes nicely with grilled chicken or even cold roast beef slices if you’ve got some left over.

How long will leftovers last?

Up to 3 days in the fridge, tightly covered. Though I’ll be honest – by day two, it’s usually gone in my house.