30-MINUTE HAM AND PASTA SALAD
Turn leftover ham into the main attraction, with plenty of fresh veggies and yummy pasta tossed with ranch dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
- Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 600, Carbohydrate 40 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 4 g, TransFat 0 g
CREAMY HERBED EASTER HAM AND PEA PASTA SALAD
Dress ham and peas with a creamy parsley, chive and mint dressing for a pasta salad that sings of spring.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
HAM AND SHELL SALAD
A variation from the traditional macaroni or pasta salad.
Provided by ramblinrose
Categories Salad 100+ Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
- Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 33.4 g, Cholesterol 36.5 mg, Fat 19.6 g, Fiber 5 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 672.4 mg, Sugar 3.8 g
PRETTY PASTA SALAD WITH PEAS, PARMESAN AND HAM
This is a wonderful pasta salad which I have been making for at least 15 years. In fact when I first moved to Greece and my mother visited me a year later, one of the first things she asked me was about how to make this recipe. I have made it for buffets and even for my engagement party and it tastes as good as it looks which is saying something! Enjoy.
Provided by joanna_giselle
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in a large pot of salted water until firm. (I always add a stock cube to the water to improve the flavour-Maggi pasta stock cubes are ideal.).
- Boil or microwave the peas until tender.
- Add drained pasta, peas, parsley and ham in a large bowl and toss well.
- Shake dressing ingredients together in a jam jar and pour over pasta salad.
- Add parmesan cheese and serve.
- Note: This tastes great the next day.
PASTA SALAD - PEAS, HAM AND CHEESE
Make and share this Pasta Salad - Peas, Ham and Cheese recipe from Food.com.
Provided by SLColman
Categories Ham
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
- Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
- Chill well before serving.
Nutrition Facts : Calories 680.5, Fat 30, SaturatedFat 14.3, Cholesterol 112.8, Sodium 1378, Carbohydrate 64.2, Fiber 6.6, Sugar 9.5, Protein 37.8
FOUR-CHEESE PASTA WITH PEAS AND HAM
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
- Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
- Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.
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