Ditalini Ham and Peas Pasta Salad

Tuesday, April 14, 2015

When I was "working working" aka not being a stay-at-home-mom, there was a restaurant called D'Amico and Sons in the building I worked in.  They had some okay things (I say okay because I think they were over priced) but some really great seasonal options.  One of my favorite seasonal options was the Ditalini Ham and Peas Pasta Salad.  This pasta salad is packed with spring-time flavor!  The little something extra that is different with this pasta salad is the addition of very thinly sliced romaine lettuce, fresh parsley and a bit of lemon.  

We love this pasta salad so much that we made it for Easter and for our friends who just had a baby!  

Give it a try, I promise you will not be disappointed. 

Ditalini Ham and Peas Pasta Salad 

1 pound Ditalini Pasta 
1 12 oz bag of frozen peas, thawed
1 1/2 cups deli ham (sliced or cubed)
1 1/2 cups provolone cheese, cut into small cubes 
3 tablespoons thinly minced red onion
3/4 cup thinly shredded romaine lettuce
1/4 cup fresh parsley (flat leaf or curly both work) minced 

For the dressing: 
1 1/2 cups mayo 
1 cup buttermilk 
1/4 teaspoon salt
1/4 teaspoon pepper 
4 drops lemon essential oil or 1/2 lemon zested 

To start, cook the pasta according to the directions on the package to al dente.  Drain the pasta and rinse with cold water.  Set aside.  

Combine all of the ingredients for the dressing.  Set aside, for now. 

In a large bowl (not the one you are going to serve it in) add the pasta, thawed peas (I just pour hot water on them in a strainer, no need to do anything else), ham, red onion, romaine** and parsley**.  Pour in 3/4 of the dressing, stir to coat.  If it looks like it needs more dressing, add additional dressing.  Keep in mind that the pasta does soak up the dressing as it sits.  You can serve immediately but I would suggest letting it sit in the fridge for a bit first to let the flavors marry.  

**Additional Notes: I typically make this the night before and leave out the romaine and parsley.  I put in 3/4 of the dressing in, and put the remainder in a container in the fridge.  The next day, I add in the romaine, parsley and additional dressing, if needed.  It is always needed.  

Recipe by: Mrs. Schwartz 


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