A wonderful pasta salad for potlucks,
‘game day’, get-togethers,
or just because...
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!