It is just too hot. I know, I know, “You live in Arizona, Kristen. It’s supposed to be hot. It’s not like you live in one of the regions of the U.S. that is unusually hot. Stop whining!” Still. The heat is stifling my desire to cook or bake. We have had ice cream for dessert every day for the last two weeks. That’s how un-motivated I have been.
Luckily, we all like dinner salads and grilled meat. Between those two, life has gone on and no one has complained. After all, we could be eating cold cereal 24/7. And ice cream. I can just see it. Then the weather would get cooler and my kids would complain that they had to eat real food again. Life experience has taught me that the future fight would not be worth the time off now.
So, back to dinner salads. This week, I pulled a bag of cubed ham and a bag of already cooked pasta out of the freezer and started thinking. I grabbed a few ingredients out of the fridge and some more out of the cupboard and Voila! A new and tasty salad. Followed by ice cream.
Summer Ham Pasta Salad
- 2 cups cubed ham
- 6 cups cooked pasta
- 1 cup onion dip (or sour cream, but we had some dip open that needed using)
- 1+ cup mayonnaise (you may need more to moisten the salad, you decide)
- 3 stalks celery, thinly sliced
- 2 cups sliced red grapes
- 4 ounces sharp cheddar cheese, cubed
- 1 envelope dill dip mix (like this)
- dash Tabasco sauce
- In a large bowl, place the ham, pasta, celery, grapes and cheese.
- In a small bowl combine the onion dip, mayonnaise, dill dip mix and Tabasco.
- Fold the mayonnaise mixture into the other ingredients.
- Serve cold.