Sweet and tangy pasta salad filled with dried cranberries and almonds. Turkey can be used in place of the ham. Great served right away or chilled briefly.
Ingredients
- 1 , 12 ounce
- 8 ounces diced ham
- 0.5 cups thinly sliced celery
- 0.5 cups dried cranberries
- 0.5 cups sliced almonds
- 1 cup mayonnaise
- 0.25 cups apple cider vinegar
- 0.5 cups white sugar
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
-
2
Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
-
3
Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
-
4
Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
-
5
Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Veggie Pizza
When I make this veggie pizza, I never have leftovers. I like to top it with broccoli, radish, onion, bell pepper, carrot, and celery, but you can use whatever you'd like.
Chocolate Mousse with Cocoa Powder
No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.
Slow Cooker 5-Mushroom Barley Soup
This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.