The Times - Serving Waitsburg, Dayton and the Touchet Valley

Awesome Ham Pasta Salad

Teeny McMunn: My Recipe Box

 

I didn’t add “Awesome” but it was in the title. It also had a 5-star rating. I didn’t make it yet. In the comments, it mentions you could use light mayonnaise, light sour cream and turkey ham if you were watching calories. or for some who don’t eat pork.

The Fourth of July weekend is coming up and I think this would be a great salad for a get-together. Next week I will put in my baked bean recipe that always gets rave reviews. It makes quite a bit, using different beans, pineapple, apple, molasses, etc.

But first, I need to share a disaster, mostly because I think you can relate. Remember the Molasses Bread? I had made it with great success, so I thought I would make it again and gift one to my friend who will be having a family get-together for her mom who passed away. Yep, you guessed it. Complete failure. I’m not sure where the blame lies. We got a new flat-top range and oven. My old oven ran 50 degrees hot, but I knew that, and I always adjusted. This new one, with about 5 minutes of touching buttons to figure out how to use it,(manual sitting on the counter), the oven got hot. I cooked it for 30 minutes, then for another 10. When I took them out, I thought they were especially heavy. I had left for several hours and when I came back, I cut into it. Definitely not cooked in the center. Maybe it was because I rushed the raising part, as I was in a hurry that day. I don’t know, sigh!! All those ingredients, molasses, honey, flour, etc. wasted! I threw them away. The good news is this flat top range that does everything but clean the windows, has a setting for bread proofing. I will try that next time.

Thanks, I feel better!

INGREDIENTS:

8oz ziti pasta

1-pound cooked ham, cubed

1 large red bell pepper, cut into 1-inch pieces

1 large green bell pepper, cut into 1-inch pieces

1 large red onion, coarsely chopped

15 small sweet pickles, chopped, juice reserved

1 c. cherry tomatoes, halved

½ c. sour cream

2 ½ tsp beef bouillon granules

1 Tbsp white vinegar

½ tsp salt

¼ tsp ground black pepper

2 cloves garlic, minced

1 c. mayonnaise

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente: drain.

In a large bowl, mix together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and ½ cup of the reserved pickle juice. Fold in the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend, Serve near room temperature.

MY NOTES:

As in all salads, ingredients can be added or taken out. This recipe looks like it will be a large one, too, but nothing better than to come home on a hot day and not have to cook.

ENJOY!

 

Reader Comments
(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019