Spam and Macaroni Salad
Elevate your classic pasta salad game with this irresistible Spam and Macaroni Salad! This crowd-pleasing dish is a delightful mix of tender macaroni pasta, golden pan-fried Spam cubes, and a medley of fresh, crunchy vegetables like celery, carrots, and red onion. The creamy dressing, made with mayonnaise, tangy sour cream, spicy yellow mustard, and a hint of sweet pickle relish, creates the perfect blend of savory and slightly sweet flavors. Easy to prepare in under 30 minutes, this chilled salad is ideal for potlucks, barbecues, or a flavorful weeknight side dish. Bold, hearty, and packed with texture, this creamy macaroni salad with Spam is sure to become your new go-to comfort dish!
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Recipe Information
Ingredients
- 2 cups macaroni pasta
- 1 can Spam
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 2 stalks celery
- 0.5 medium red onion
- 1 medium carrot
- 2 tablespoons sweet pickle relish
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.
While the pasta cooks, dice the Spam into small cubes, about 1/4 inch in size. In a non-stick skillet over medium heat, lightly fry the Spam cubes until golden brown and crispy on the edges, about 5-7 minutes. Transfer to a plate lined with paper towels to drain excess grease and let cool.
Prepare the vegetables: finely chop the celery and green onions, dice the red onion, and shred the carrot using a box grater.
In a large mixing bowl, make the dressing by combining the mayonnaise, sour cream, yellow mustard, white vinegar, sweet pickle relish, salt, and black pepper. Mix until smooth and well incorporated.
Add the cooked and cooled macaroni pasta, crispy Spam, and prepared vegetables (celery, red onion, carrot, and green onions) to the bowl with the dressing. Toss everything together until all ingredients are evenly coated with the dressing.
Taste and adjust the seasoning if needed, adding more salt or black pepper as desired.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled and enjoy!
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 5861 mg | 255% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 25.7 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2791 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
