The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 


Layered Pasta Salad


This was served at our church potluck luncheon. Potlucks are a great place to try new recipes, and also to take a favorite one to share. I have a similar recipe, called “Overnight Salad,” that doesn’t use the pasta or ham, but adds cabbage. This makes a nice size salad and would be great as a meal in the summer, or for lunch with some homemade bread. It can be made the night before, which is handy if you are having guests.

The picture, if I can copy it off well enough from the printed recipe, shows it in a trifle bowl, so that you can see the different layers before being tossed.

3 c. shredded green leaf lettuce 1 c. chopped hard salami

1 ½ c. uncooked shell macaroni 1 c. cooked ham, chopped

1 Tbsp canola oil 1 pound frozen peas

3 hard cooked eggs, sliced 1 c. mayonnaise

¼ tsp salt ¼ c. sour cream

1/8 tsp pepper ¼ c. green onions, chopped

2 tsp Dijon mustard

1 c. Colby Jack cheese, shredded

Cook shell macaroni according to package directions. Put into cold water, drain well, add oil and toss to coat well.

First layer, put in the shredded lettuce, then add the macaroni evenly on top. Add sliced eggs and sprinkle the salt and pepper on top. Add chopped ham, chopped salami, then frozen peas.

In a small bowl, mix together the mayonnaise, sour cream, green onions, and mustard. Spread mixture over frozen peas. Cover and refrigerate. Before serving, add cheese and garnish with parsley.

Toss to coat thoroughly before serving.

MY NOTES: This can be flexible. Some don’t eat ham, so turkey ham is a good substitute. Personally, I wouldn’t use the salami. I might add a cup of chopped cabbage, water chestnuts, and broccoli. I would use head lettuce because it has more crunch.



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