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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)
1 cup ham, cooked and chopped
1 (15.5 ounce) can kidney beans, drained and rinsed
1/2 cup carrots, scraped and chopped
1 cup frozen peas (could use fresh or canned)
1/2 cup purple onion, chopped (could use regular onion or green onions)
1/2 green pepper, chopped
1/2 cup mayonnaise (could use Miracle Whip)
3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)
3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Cook macaroni according to package directions, drain. In a large bowl combine macaroni, ham, kidney beans, carrots, peas, onion and green pepper. Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon. Combine the dressing with the pasta. Fold in the shredded cheese. Refrigerate for several hours or overnight. Makes 8 to 9 cups of salad.
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HAM AND BEAN PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)
1 cup ham, cooked and chopped
1 (15.5 ounce) can kidney beans, drained and rinsed
1/2 cup carrots, scraped and chopped
1 cup frozen peas (could use fresh or canned)
1/2 cup purple onion, chopped (could use regular onion or green onions)
1/2 green pepper, chopped
1/2 cup mayonnaise (could use Miracle Whip)
3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)
3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Cook macaroni according to package directions, drain. In a large bowl combine macaroni, ham, kidney beans, carrots, peas, onion and green pepper. Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon. Combine the dressing with the pasta. Fold in the shredded cheese. Refrigerate for several hours or overnight. Makes 8 to 9 cups of salad.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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