Updated: Mar 20
Happy Summer Solstice! I’m excited to share my latest take on pasta salad. It such a great versatile side dish and goes with anything. This one I made to go with our BLTs. My eldest is not a pasta salad fan and even she ate this one (even the next day for lunch). This one can be changed a million ways, you can change the type of pasta, the meat, and the veggies. this is just what I wanted to use because I leftover ham and broccoli.
3/4 cup uncooked elbow mac pasta
1/2 cup finely chopped broccoli
1/2 cup diced ham
1/2 small bell pepper
1/2 of a small-medium carrot
1/2 tsp dill (optional)
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 cup sour cream
3/4 cup mayonnaise
1/2 cup grated Parmesan
about 8 oz of cubed Colby Jack Cheese
1/2 cup milk
about 1/4 cup pasta water
salt and pepper to taste
Cook pasta according to instructions for al dente
While that's happening, in a large bowl whisk together milk, mayonnaise, sour cream, garlic & onion powder, and dill together. Salt and pepper to taste.
Next, using a spider strainer or slotted spoon, put the pasta into the dressing (with some pasta water included)
Add 1-2 more tablespoons of water. don't worry if it looks watery, this is will go away once you had the parmesan.
Add carrot, bell pepper, ham, broccoli, both kinds of cheese and pasta and fold all together until completely combined
Salt and pepper again if needed.
Let sit in the fridge for at least 1 hour and serve.
If you feel that it might be dry after you take it out of the fridge (which might happen after adding the parmesan) just add a mixture of 1/4 cup mayo and 1/4 cup milk, toss, (salt might need to be added as well) and DONE!
Drying can happen as it sits because the pasta and parmesan cheese will take in some of the liquid.
That’s it. Enjoy!
All images © 2020 Jenn Smith of Smith Country, LLC
All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2020 Jenn Smith of Smith Country, LLC