Ham, Pecan and Blue Cheese Pasta Salad

The cookbook for the month of April is Our Cup Runneth Over and was put together by the Ponte Vedra Presbyterian Church. I vowed I would not make any of my own recipes when using this cookbook, that would be cheating,,,,,,,sort of.

Anyway, the first recipe I made for this month is a Ham, Pecan and Blue Cheese Pasta Salad. I have several comments at the end of this blog.



Ham, Pecan and Blue Cheese Pasta Salad
recipe originally from Dianne Kirkwood

3 cups cooked pasta (ziti or bow tie)
4 cups cooked ham, chopped
1 cup chopped pecans
4 oz. Blue cheese crumbles
1/3 cup chopped fresh parsley
2-3 cloves garlic, crushed
1/2 tsp pepper
2 tblsp fresh rosemary
1/4 cup olive oil
1/3 cup Parmesan cheese

Combine all ingredients, mixing well. (Better if left overnight) Serve on lettuce leaves with garlic bread.




First off since I have an abundance of tri-color rotini I used that as the pasta. I only had dried rosemary and parsley so I used that, only in lesser amounts. I used 4 large cloves of garlic.

I asked Richard what he thought and he said it was good and needed no changes. I however had a different view. I thought the rosemary was too much. I thought the salad was too dry, it needs more dressing and next time I would not add the pecans until right before serving so they would be crisp. Also, blue cheese crumbles come in 5 oz packages so I used all 5 ozs.

Sorry the picture isn't the best. I almost forgot to take it.