Honey Mustard Pasta Salad

"This is a one dish meal that will work with ham or chicken, and can be expanded. Broccoli could also be used. Cooking is a creative sport."
 
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photo by flower7 photo by flower7
photo by flower7
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
15mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Cook pasta in 2 quarts of salted boiling water until done to taste (for me, 8 minutes is right).
  • While pasta is cooking, add mustard, honey, vinegar, pepper, and garlic to the bottom of a serving dish.
  • Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing.
  • Top with cheddar cheese.

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Reviews

  1. Not a huge fan of these flavors in a pasta salad.
     
  2. This was really easy and tasty. I used some leftover shredded chicken and small shell pasta with a mixture of mustards. The dressing was pretty sweet but nice. Thanks for the recipe!
     
  3. can I used sour cream and mustard mix with parcel, honey, powder garlic . no cheese
     
  4. I used elbow macaroni as that's what I had and a grain mustard. I left out the tomatoes as I had none on hand. I have to say I really didn't care for this - not sure why.
     
  5. This pasta salad was very easy and very good. I used it as a side dish with Pecan Garlic Sausage (Holmes, a product of Texas) leaving out the ham/chicken. I doubled the recipe using "Beer Brat Mustard". I did not have any honey, but used Molasses instead and the "Honey Mustard" dressing was excellent. I will definitely be having this again. Thanks Bill for being the creative cook sportsman that you are.
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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