| April 11, 2012
In Kitchen Basics
Featured Recipe: Ham and Cheese Pasta Salad
Got ham? I know I do! Seems like no matter how hard I try to size it right for the number of people I’m serving at Easter dinner, that ham just multiplies. But leftover ham at Easter has become a favorite “problem” this year. I’m trying to see how many different ways I can serve it without it seeming “leftover” at all.
Basic ham sandwich – check. Salad topper –check. Bake potato addition- check. Fast pizza topper-check. Easy protein for stir-fry- check. Breakfast casserole – check. Omelet component- check.
Today’s recipe is a throw-back to the pasta salads that were so popular 20 plus years ago. And frankly, I don’t know why they ever went out of style. This recipe was originally printed in my 1997 cookbook, Desperation Dinners! (Workman Publishing) at more than twice the amount to serve a full six for dinner or 12 as a side. I’ve trimmed it back for a more manageable size, serving 2 for dinner or 4 as a side dish. Close your eyes when you take that first bite and you’ll swear you’ve bitten into a ham and cheese sandwich with mayo, Dijon and tomato on fluffy white bread. Mmmm, it’s amazing.
But here's a list of other alternatives for leftover ham, too.
Ham and Broccoli Pasta Toss
Fresh Egg Scramble with Ham and Cheese
Black-eye Pea Salad
If you’ve got ham (or even if you don’t*) you’ll want to whip up one of these this speedy and scrumptious dishes.
*Chopped ham is available in the prepared meat section of the grocery store. Or you can use deli ham, finely chopped.
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What you're saying..
Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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