Creamy Ham Pasta Salad
Spring and summer scream pasta salads. I make a variety of pasta salads because I don’t have to cook lunch for the children. It is easy for them to grab a quick bowl when they are ready to eat.
When I have fresh veggies from the garden, I will chop them up and add them into the salad as well. Tomatoes and broccoli make wonderful additions.
1 (8 oz) package rotini noodles
1 (10 oz) package frozen, thawed peas or 1/4 cup chopped celery
¼ pound thick cut: deli ham, diced
1 cup diced cheese (any kind)
¼ cup chopped onion or chives
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
1.) Lightly salt a pot of water and bring to the water to a boil. Add the noodles and cook until the noodles and tender but firm.
2.) Add all the ingredients except the noodles. Then add the noodles to coat.
3.) Refrigerate the pasta salad for at least 2 hours to meld the flavors.
This pasta salad is usually the hit of many backyard BBQ’s we go to. If you make up a double batch, you can feed an army.