Still have leftover ham from a holiday roast or looking to use ham in a new way? This ham and bean pasta salad combines red peppers, asparagus and gemelli pasta for a colorful and healthy lunch, side dish or entree.
Maybe I'm not normal (put the jokes aside, folks, I'm just sayin...) but I enjoy ham no matter what time of year it is. If you don't have leftover holiday ham for this recipe, you can still find small hams at the grocery store. Many come pre-sliced, without a bone and fat to cut around, making them an even better choice for those who want to enjoy a ham without all of the fuss.
My bourbon and molasses picnic ham was used for this recipe, and boy did I have a lot of ham leftover. You can pick ham off your ham bone for this recipe, used diced ham from the roast itself, or purchase a new ham just for this pasta salad.
White beans and pasta really pair well together, and the asparagus and red bell peppers provide a pop of color. Instead of using a heavy mayonaise to bind the pasta salad, I made a light olive oil vinaigrette with lemons, parsley and red wine vinegar.
Interested in the full recipe? Find it on RandallBeans.com!
The post Randall Beans Recipe: Ham and Bean Pasta Salad appeared first on Solid Gold Eats.
