Brad's Easter pasta salad

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's easter pasta salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Brad's Easter pasta salad is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Brad's Easter pasta salad is something that I have loved my entire life.

Brad's Easter pasta salad step by step. Drain and rinse with cold water. When drained, add to a large mixing bowl. Add tomatoes, olives, and lemon juice.

To get started with this particular recipe, we have to first prepare a few components. You can cook brad's easter pasta salad using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Easter pasta salad:
  1. Get 12 Oz small shell pasta
  2. Get 2 Roma tomatoes, diced
  3. Take 1 LG ham steak
  4. Make ready 1 cup shredded mozzarella
  5. Make ready 1 LG can black pitted olives, sliced
  6. Prepare 5 sprigs fresh dill, chopped
  7. Take Juice of half a lemon
  8. Take 1⁄4 cup ranch dressing
  9. Prepare Mayonnaise
  10. Get 1⁄2 tsp garlic powder, dry mustard, black pepper

Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off! This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta.

Instructions to make Brad's Easter pasta salad:
  1. Bring 4 qts water, 1 tbs oil, 1 tbs kosher salt to a rolling boil. Add pasta. Cook 8 minutes to al dente. Drain and rinse with cold water.
  2. When drained, add to a large mixing bowl. Add tomatoes, olives, and lemon juice. Mix well and let acids blend for a few minutes.
  3. Heat a dry pan on medium heat. Fry ham steak until browned on both sides. Remove and cool. Trim any fat and bone. Dice ham and add to pasta.
  4. Add rest of ingredients except mayo. Mix well.
  5. Use mayo to bring to desired creaminess. I used about a third of a cup.
  6. Refrigerate an hour before serving. Garnish with fresh dill. Enjoy.

This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta. Peas & Pepper Pasta Salad I often serve a pasta salad for a buffet. That way, there's no need for a side salad. Any leftover pasta salad is fantastic stuffed in halved and cored plum tomatoes. —Ann Sheehy, Lawrence, Massachusetts My family loves pasta salads, but usually they have too much mayonnaise or oily dressing.

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