Persian Macaroni Salad with Chicken Ham, Pickles, and Citrus
"**Origin & History** Macaroni salad entered Iranian home kitchens in the mid‑20th century, when imported pasta and canned vegetables became symbols of modernity. Adapted from European picnic salads, it quickly found a place at family gatherings and celebrations, evolving into *Salad Makaroni*—a distinctly Persian comfort dish that balances brightness, crunch, and generosity. **Comparison & Differentiation — Why This Version** Unlike classic American macaroni salad, often bound heavily with mayonnaise and sugar, the Persian approach is lighter and more aromatic. This premium version replaces heaviness with olive oil, lemon juice, and vinegar, allowing vegetables to shine. Chicken ham offers gentle savoriness without overpowering the salad, while pickled cucumber adds the signature Iranian love of acidity. Colored pasta and a careful, uniform dice elevate both texture and visual elegance. **Sensory Experience & Pro Tips** Each bite is cool and refreshing: tender pasta coated in citrusy gloss, punctuated by crisp vegetables and herbal notes of fresh parsley. The aroma is clean and inviting, with a subtle tang that awakens the palate. Serve well‑chilled on a wide platter, garnished simply, and pair with grilled meats or enjoy as a refined standalone meal."
Health Benefits
Instructions
Cook the pasta in generously salted water until just tender. Drain and rinse under cold water to stop cooking.
Transfer pasta to a large bowl and toss with a portion of the olive oil to prevent sticking.
Dice chicken ham, pickled cucumber, carrots, and bell pepper into uniform, small cubes.
Add diced ingredients, peas, and corn to the pasta and gently fold.
Whisk remaining olive oil with lemon juice, vinegar, salt, and pepper; pour over the salad and mix carefully.
Chill before serving. Garnish with cucumber slices and fresh parsley.