A wonderful pasta salad for potlucks,
‘game day’, get-togethers,
or just because...
Servings: (8-10)
Prep: 10 Mins.
Cook: 15 Mins.


½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to ridges in the macaroni)
2 cups cooked and cubed ham
5 eggs, hard-boiled, peeled and chopped
2 celery ribs, chopped
6 radishes, thinly sliced
3 green onions, finely sliced
2 tablespoons chopped dill pickles 
--(Max prefers Nalley Baby Dills)
1 small can sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic granules
½ teaspoon onion granules
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon freshly ground pepper


Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!


Carole said...

Sandra - this looks fantastic. Do please link it in to Food on Friday: Ham! Hope your week is going well.

sandra said...

We'll do, Carole, thanks so much ;) I look forward to viewing all the Food on Friday 'ham' recipes in a few days!

Carole said...

Thanks for linking this in Sandra. Hope you are having a good week.

sandra said...

My pleasure, you have a fabulous week as well dear Carole!


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