Pasta Salad Peas Ham And Cheese Food

PASTA SALAD - PEAS, HAM AND CHEESE

Steps:

• Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
• Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
• Chill well before serving.

THE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
• Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
• In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
• Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

SPANISH HAM AND MANCHEGO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away.
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PEAS AND PASTA SALAD

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

FOUR-CHEESE PASTA WITH PEAS AND HAM

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
• Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
• Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

PASTA SALAD WITH PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
• Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

HAM AND PEA SALAD

Steps:

• In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.

AWESOME HAM PASTA SALAD

Steps:

• 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 drained pasta, ham, peppers, onion, pickles and tomatoes.
• In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

PASTA WITH HAM AND GOUDA

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan, melt butter. Gradually whisk in flour, stirring constantly. Cook over medium heat until flour and butter are smooth. Gradually whisk in milk.
• Add nutmeg, salt, pepper and dried mustard.
• Reduce heat to low and cook, stirring frequently, until sauce is thickened. Remove from heat and stir in 1 1/2 cups of the cheese. Adjust seasonings, if desired.
• In a large bowl, combine pasta, ham, peas and cheese sauce. Pour into greased 9 X 13 casserole dish. Sprinkle top with remaining 1/2 cup cheese.
• Bake for 25 to 20 minutes. Let stand 5 minutes before serving.

PASTA, HAM AND PEA SALAD RECIPE - (4.5/5)

Steps:

• Cook the pasta according to package directions. Drain well and place in a large mixing bowl. Whisk the ranch dressing, mayonnaise and seasoning salt. Toss the dressing with the pasta and then gently stir in the ham, peas, cheese and bell pepper. Taste and add more seasoning salt, if needed. Refrigerate several hours or overnight. ** I did not add bell pepper, though would like to try with it ** Each day of leftovers, had to add more ranch/mayo

HAM AND CHEESE PASTA SALAD

Steps:

• mix up chill may need more dressing to your taste.

HAM AND SHELL SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
• Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

PEA AND CHEESE PASTA SALAD

Steps:

• Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
• Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.

PRETTY PASTA SALAD WITH PEAS, PARMESAN AND HAM

Steps:

• Boil pasta in a large pot of salted water until firm. (I always add a stock cube to the water to improve the flavour-Maggi pasta stock cubes are ideal.).
• Boil or microwave the peas until tender.
• Add drained pasta, peas, parsley and ham in a large bowl and toss well.
• Shake dressing ingredients together in a jam jar and pour over pasta salad.
• Add parmesan cheese and serve.
• Note: This tastes great the next day.