This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too. This salad is great for picnics, family gatherings and just anytime you want a great salad. It keeps well in the refrigerator and I love having it for lunch. It is a meal by itself!
2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)
1 cup ham, cooked and chopped
1 (15.5 ounce) can kidney beans, drained and rinsed
1/2 cup carrots, scraped and chopped
1 cup frozen peas (could use fresh or canned)
1/2 cup purple onion, chopped (could use regular onion or green onions)
1/2 green pepper, chopped
1/2 cup mayonnaise (could use Miracle Whip)
3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)
3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Cook macaroni according to package directions, drain. In a large bowl combine macaroni, ham, kidney beans, carrots, peas, onion and green pepper. Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon. Combine the dressing with the pasta. Fold in the shredded cheese. Refrigerate for several hours or overnight. Makes 8 to 9 cups of salad. Enjoy!
If you like this recipe, you might also like my recipe for Ham Salad.
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