Ingredients
Coarse salt
1 pound elbow macaroni
1 1/4 cups frozen petite peas
2 celery stalks, thinly sliced crosswise
3 scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally
6 ounces Black Forest ham, or other dry-cured ham, cut into 1/4-inch dice
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon white wine vinegar
3/4 teaspoon sugar
1/4 teaspoon ground nutmeg
Freshly ground pepper
Preparation
Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.
