Recipe: Peas & Ham Pasta Salad


Dear Offspring,

I miss going to the grocery store with you, now that you are in elementary school. It’s always more of a project, but so much more fun. You always want to try new cheese samples, and ride the shopping cart, and look for peaches and plums, and grab a snack for snacking later on in the car, and doing your funny walk when you get bored, and ask me a million questions like whether fish fart…. 

Daddy surprised us by coming home from his business trip earlier tonight, so I got to go to the grocery store with you after school today, for a special last minute welcome home dinner. I had fun. I hope you did too. 

Love from Mom 

Peas & Ham Pasta Salad

A. 

2 cups pasta, cooked (the kids picked farfalle tonight)

1 3/4 cups peas (I use frozen peas, parboiled)

1 cup ham, diced (I used Black Forest ham from the deli tonight)

1/4 cup sweet relish

2 hard-boiled eggs, diced

1/2 cup cheddar, shredded

B. 

1 cloves garlic, minced

1/4 tsp salt

1/2 cup buttermilk

1/4 cup vegan or low-fat mayonnaise

1 tbsp white wine vinegar

3 tbsp fresh dill, chopped

Freshly milled black pepper

*****

A. Prep all the salad ingredients and mix in a large bowl. 

B. Put all the dressing ingredients in a separate bowl and whisk until well-incorporated. Dress and toss the pasta salad (A).

Cover with cling wrap and refrigerate until ready to serve. 

Served tonight with kebabs, heirloom tomatoes and leftover split pea soup. The perfect Summer menu for a hot Spring day.

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