Recipe(tried): Pasta Salad with Ham, Awesome Ham Pasta Salad, Ham and Macaroni Salad for Grace

Pasta Salad with Ham

2 cups wagon wheel (or other) pasta -- uncooked
1/2 cup sour cream
3 tablespoons milk
2 teaspoons prepared mustard
1/8 teaspoon ground red pepper
1/3 cup sliced green onions
1-1/2 cups cooked ham -- cubed "
2 eggs, hard-boiled -- chopped
4 lettuce leaves
8 slices tomato

Cook pasta according to package directions. Rinse with cold water. Drain. Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired. Yield: 4 servings.

Awesome Ham Pasta Salad
Submitted by: Karena
Makes 6 servings

8 ounces ziti (or another) pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

Ham and Macaroni Salad

1 cup dry wagon wheel or elbow macaroni
1 1/2 cups cubed fully-cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes
1 cup frozen peas, thawed
1 stalk celery, thinly sliced
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
Salt and freshly ground pepper to taste
1 to 2 tablespoons milk (optional)
8 cherry tomatoes, halved
Snipped fresh parsley (optional)

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento. Toss gently to combine.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, salt and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 hours or overnight.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves around edge of bowl.

Lightly sprinkle with snipped parsley over top of salad, if desired. Makes 4 servings.