Ham and Pasta Salad

Ham and Pasta Salad

I’m a little late today since I had so many posts that wound up going up yesterday. I really didn’t want to inundate my poor followers with so much. Today is Letter H is the A-Z April Blogging Challenge and I went for Ham. We had tons of ham leftover from Easter and I wanted to find something to do with all the leftovers. This, wonderful, very traditional southern dish, was it.

Ham and Pasta Salad | Classic Southern
 
Author:
Ingredients
  • 2 cups cooked pasta
  • ½ cup mayonnaise
  • 2 teaspoons prepared mustard
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic,minced
  • 2 Tablespoons parsley, finely chopped
  • ¾ cups chopped celery
  • 1 small onion, chopped
  • ½ cup dill pickles, chopped
  • 2 cups chopped ham
  • ½ cup cheddar cheese, shredded
Instructions
  1. Cook your pasta until tender, according to package directions.
  2. Drain and run cold water over the pasta to cool it off. Drain all water.
  3. In a small bowl, mix together the mayonnaise, mustard, salt, pepper, garlic and parsley.
  4. In a large bowl, pour in the pasta and add the mayo sauce and mix together well.
  5. Add the celery, onion, dill pickles and ham and mix together.
  6. Gently stir in the shredded cheese.
  7. Cover and refrigerate for at least 6 hours.

 

 

Classic Ham and Pasta Salad

Check out my other recipes posted for the A-Z Challenge:

A - Creamy Avocado Chicken Salad

B - Buffalo Wing Snack Mix

C - Chocolate Hazelnut Mousse

D - Chocolate Rum Donuts with Chocolate Rum Ganache Glaze

E - Green Onion, Egg & Toast Tarts (or cups)

F - Fruit Tarts (Mini)

G - Grapefruit Smoothie

H - Ham and Pasta Salad

I - Creamy Coconut Pineapple Ice Cream

J - Spicy Jalapeno Bacon Deviled Eggs

K - Key Lime Cookies

L – Lemon Donuts

M - Minny’s Chocolate Pie

N - Italian Nachos

O - Blood Orange Marmalade

Comments

  1. Diana @GourmetDrizzles says

    This is perfect! I was just doing a search this morning for a yummy pasta salad to make tomorrow, and this has ALL my favorite flavors. Thanks!

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