Allison’s Pasta Salad

I can’t believe I have never blogged about this salad before. I have been making it for years now – and when I make something multiple times, you have to know that I really like it!

This is one of those dishes that you look at the ingredients and wonder how they all work together, but they really do. This salad is so good – take it to an end of summer bbq and people are going to be asking for the recipe! Do make sure you follow the instruction to make at least 6 hours in advance – this is a salad that is much better the second day.

Allison’s Pasta Salad
slightly adapted from allrecipes.com

Serves 8

1 3/4 cups farfalle pasta
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 1/2 tablespoons prepared Dijon mustard
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt
2 cups seedless red grapes, halved
2 cups diced ham
1/2 cup chopped green onions
1 1/2 cups sharp Cheddar cheese, cut into small cubes

Cook pasta in a large pot of boiling, salted water until al dente. Drain.

In a small bowl, mix together the mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed and salt.

In a large bowl, combine pasta, grapes, ham, onions and cheese. Toss with the dressing. Cover and chill overnight, or for at least 6 hours.

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