Ham and cheese pasta salad

Dinner tonight, September 7, 2014
Easy pasta salad, great for lunch, picnics or a fast dinner, leftover can be saved for the next day in the fridge
6 Serving

  • ½ cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1 tablespoon milk, or more to taste
  • salt and ground black pepper to taste
  • 1 (16 ounce) package farfalle (bow-tie) pasta
  • 8 ounces cooked ham, cut into 1-inch cubes
  • 8 ounces Cheddar cheese, cut into 1-inch cubes
  • 1 cup frozen peas, thawed
  • ½ cup minced onion
  • 1 stalk celery, thinly sliced
  • 2 tablespoons diced pimento

1) Whisk mayonnaise, pickle relish, and milk in a bowl until combined; season with salt and black pepper. Chill in refrigerator while preparing remaining ingredients.

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a large bowl.

Gently stir ham, Cheddar cheese, peas, onion, celery, and pimento into pasta. Pour mayonnaise mixture over pasta mixture and toss to evenly coat.

Cover the bowl with plastic wrap and refrigerate 4 hours to overnight.

Nutritional notes:
Calories per serving 267
Carbs per serving 25.3 g

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