This shelf macaroni salad, already dressed and sweet, becomes a warm main when you add ham and shallots to balance it. The relish and mayo keep everything moist while the ham turns golden and crisp.

Serves 2. 20 minutes, 15 at the stove.

About 280 calories a serving, 32 g protein, 2 g carbohydrate, 16 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of ham steak into strips and chop 2 medium shallots. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add the ham and cook until the edges curl and it begins to crisp, about 4 minutes, stirring once.4 min
2. Push the ham to the side and add the shallots to the empty part of the pan. Cook until they soften and turn golden, about 3 minutes, stirring them occasionally while the ham continues to crisp.3 min
3. Add the entire container of macaroni salad to the skillet and stir everything together. Cook over medium heat, stirring often, until the salad is warm throughout and the flavors meld, about 5 minutes. Taste and add salt and pepper as needed.5 min

Note Swap the ham for cooked chicken or crispy bacon if you prefer. Leftovers keep, covered, for two days in the fridge and reheat gently in a skillet with a splash of water. Serve with a simple green salad or sliced tomatoes on the side to cut the richness.