Creamy Herbed Easter Ham and Pea Pasta Salad
Dress ham and peas with a creamy parsley, chive and mint dressing for a pasta salad that sings of spring. Dovetailing Tip: Cube one cup of leftover ham from day 1 to use in today’s pasta salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 316
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 316
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
8 ounces dried penne or pennette
1 1/2 cups frozen peas, thawed
1 cup diced ham
Directions:
Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 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. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Source: foodnetwork.com
Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 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. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
