Got ham? I know I do! It seems like no matter how hard I try to find a ham that will feed just the right number of guests at Easter dinner, the ham multiplies. But leftover ham has become a favorite "problem" this Easter. I'm trying to see how many different ways I can serve it without having it seem "left over" at all.
Basic ham sandwich? Check. Salad topper? Check. Baked potato addition? Check. Fast pizza topper? Check. Easy protein for stir-fry? Check. Breakfast casserole? Check. Omelet component? Check.
Today's recipe is a throwback to the pasta salads that were so popular more than 20 years ago. 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). I've trimmed its size; it serves two for dinner or four 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.
If you've got ham, or even if you don't, you'll want to whip up this speedy and scrumptious pasta salad.
Suggested menu: Ham and Cheese Pasta Salad over lettuce leaves with rRed grape clusters and Italian bread and butter
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