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
Ingredients
- 2 cups cooked pasta
- 1/2 cup mayonnaise
- 2 teaspoons prepared mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 clove garlic, minced
- 2 Tablespoons parsley, finely chopped
- 3/4 cups chopped celery
- 1 small onion, chopped
- 1/2 cup dill pickles, chopped
- 2 cups chopped ham
- 1/2 cup cheddar cheese, shredded
Instructions
- Cook your pasta until tender, according to package directions.
- Drain and run cold water over the pasta to cool it off. Drain all water.
- In a small bowl, mix together the mayonnaise, mustard, salt, pepper, garlic and parsley.
- In a large bowl, pour in the pasta and add the mayo sauce and mix together well.
- Add the celery, onion, dill pickles and ham and mix together.
- Gently stir in the shredded cheese.
- Cover and refrigerate for at least 6 hours.
Check out my other recipes posted for the A-Z Challenge:
A – Creamy Avocado Chicken Salad
D – Chocolate Rum Donuts with Chocolate Rum Ganache Glaze
E – Green Onion, Egg & Toast Tarts (or cups)
I – Creamy Coconut Pineapple Ice Cream
J – Spicy Jalapeno Bacon Deviled Eggs
K – Key Lime Cookies
L – Lemon Donuts
N – Italian Nachos
Liz
Thank you. Sounds really good.
Nicole Cook
Thanks so much Liz! 🙂
Three Headed Chef
Looks great! We make a variation of this that also includes slightly cooked broccoli heads and chopped pecans or walnuts (gives is a nice bite). Thanks for posting.
Nicole Cook
Oh that sounds fabulous. I would definitely add some broccoli to this to make it even better. The nut idea is awesome too. Thank you!
Diana @GourmetDrizzles
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!