Time 10m Yield about 4 cups Number Of Ingredients 6 Steps:
Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.
Time 1h20m Yield 6 Number Of Ingredients 10 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.
Time 30m Yield 9 Number Of Ingredients 11 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.
Time 20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In a small bowl, combine Miracle Whip, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and refrigerate. , Sprinkle with additional Parmesan before serving.
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham. In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly. Whisk in parsley, basil, thyme and season with salt and pepper. Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.
