Ingredients :
- 2 cups uncooked elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon juice from pickled jalapeno slices
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cubed fully cooked ham
- 1 can mixed vegetables, drained
- 1/3 cup pickled jalapeno slices, chopped
Directions :
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine mayonnaise, sour cream, jalapeno juice, mustard, salt and pepper. In a large bowl, combine ham, mixed vegetables, jalapenos and macaroni. Add dressing; gently toss to coat. Refrigerate until serving, at least 2 hours. Garnish with additional pickled jalapeno slices, if desired.
