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Awesome Ham Pasta Salad

Awesome Ham Pasta Salad

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Karena

Karena

I never seem to make enough of this salad. When people see the recipe, they look at me as if I am a little odd...but when they eat it they can't seem to stop! This recipe is great for kids and adults alike. The garlic is optional. Also, to lighten up the salad, substitute light mayonnaise, light sour cream, and turkey ham.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1747 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LUVSHERREDSOX
69

LUVSHERREDSOX

7/5/2005

WOW!!!! What a really good recipe!! I always thought I made a mean pasta salad, but this recipe makes me want to chuck mine out the window! While I wouldn't recommend changing a thing, I did try adding a couple of things that might be worth your time trying: cubed cucumbers, sliced black olives, and different colored sweet peppers. Something to note as well: when you first make this salad, it almost appears as if there might be too much dressing. If you chill it overnight, or even for a few hours, the dressing homogenizes itself and you have just the right amount. Thank you, Karena, for this great recipe!

CX747
47

CX747

6/28/2004

This recipe is the best salad recipe on this site...trust me! I usually double the recipe and use two green peppers, one red pepper and one orange pepper to make it more colorful. I prefer to use cavatappi pasta though as I think it does a great job at holding the sauce, more so than ziti would. Everyone who tries this is left guessing what exactly makes it so good. I think its the pickle juice. If anyone wonders how much a double recipe of this gives you, well it fits perfectly in the large Tupperware "Thatsa Bowl" which makes an ideal amount for picnics and gatherings. This salad still tastes great 3-4 days after you make it, so make a lot as leftovers will be appreciated by many. One recommendation I have for this recipe is the addition of grated parmesan cheese. Just sprinkle about 1/4 cup over the completed dish and stir it in. I also add a sprinkling of oregano. This dish is a great recipe and minor alterations and additions can easily be made to suite various palates. Thanks for adding such a great recipe Karena. It may take awhile to cut up all the veggies but it is definitely worth the effort!

COOKINKIWI
36

COOKINKIWI

11/5/2003

An extremely good recipe, receiving raves from everyone I've served it to. I followed the recipe exactly the first time out but certain ingredients are easiliy substituted if not available, as other reviewers have suggested, such as relish for pickles, Miracle Whip (my preference) for mayonaise, all green peppers, however, it does require 24 hours for the flavours to meld properly. Definitely a keeper and a repeater in my home.

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