Time 18m Number Of Ingredients 13 Steps:
Cook the pasta according to package directions to al dente. Rinse with cold water and drain well. Place in a large bowl. Add the olive oil and seasoning salt to the pasta. Toss well and refrigerate. Allow it to cool completely. Dice the bell pepper, celery, broccoli and red onion. Peel and dice the carrot. Slice the green onions. Mix the vegetables into the pasta. Dice the ham, crumble the feta cheese. Add to pasta also. In a small bowl, mix the mayonnaise and vinegar together and toss everything with the pasta and vegetables. Mix well to combine. Serve chilled - refrigerate leftovers. This will keep in the refrigerator for 3-4 days.
Number Of Ingredients 6 Steps:
Cook pasta according to package instructions, drain and rinse with cold water until cool In a large bowl stir together the ham, cheese, and green onions Add half of the pasta and mayonnaise, stir until well combined Stir in the remaining pasta and mayonnaise Add salt and pepper to taste Serve and enjoy!
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 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 30m Yield 4-6 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Time 27m Yield 6 Number Of Ingredients 14 Steps:
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. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes. 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the ham, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away. Copyright 2016 Television Food Network, G.P. All rights reserved
Time 8h55m Yield 7 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
Time 15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well. Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed. Chill well before serving.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Cook and drain Pasta mix as directed on package. Rinse with cold water until chilled; drain. In large bowl, stir together seasoning mix (from salad mix), oil, water and mustard. Stir in pasta, ham and artichokes. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Make dressing: Combine all ingredients, and salt and pepper in a screw-top jar. Shake well to combine. Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain well. Transfer to a large bowl. Allow to cool. Add ham, pepper, tomatoes, cucumber, celery and dressing to pasta. Toss to combine. Spoon into servingsized airtight containers. Refrigerate until ready to pack into lunch boxes.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook spaghetti until tender; drain, rinse and set aside. In a large bowl, combine oil, soy sauce, vinegar and salt. Add spaghetti, ham and onions; toss to coat. Cover and chill for 1-3 hours. Just before serving, add lettuce and sesame seeds; toss gently.
