Pasta Salad Peas Ham And Cheese Recipes

PASTA SALAD WITH HAM AND PEAS

Steps:

• Boil pasta in salted water as directed on packaging until al dente.
• While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
• Stir in the peppers, ham, onion and celery until everything is covered with the dressing. Set aside.
• Once the pasta is cooked, drain and stir in frozen peas. Rinse with cold water to stop cooking and drain thoroughly. Gently fold the pasta and peas into the dressing mix.
• Taste for seasoning and then cover and refrigerate until serving, preferably at least a couple hours if not overnight.

HAM AND CHEESE PASTA SALAD

Steps:

• In a large bowl whisk together mayonnaise, lemon juice, salt, and pepper.
• Add in pasta, peas, ham, cheese, and onion and toss well.
• Refrigerate, covered, for 2 hours before serving.

HAM PASTA SALAD

Steps:

• Cook pasta in a large pot of salted boiling water according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
• In a large bowl, combine ham, pasta, cheese, green onion, bell pepper, celery, and peas.
• In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
• Pour dressing over pasta mixture and toss until completely coated. Taste and season with additional salt and pepper, if necessary.
• Cover and refrigerate for at least 30 minutes before serving.

30-MINUTE HAM AND PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
• Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

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.

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.

HAM AND PEA SALAD

Steps:

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

PEA & HAM PASTA

Steps:

• Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
• Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
• Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.