Ham, Pecan and Blue Cheese Salad

This is a recipe I have been making since the 70's, I make it several times every summer, especially when we have parsley in the garden.   
You can have a pasta salad in a half hour; it’s at its best at room temperature. This makes it a great salad for the buffet table or a front porch supper because you don’t have to have it cold.  
We are close to the home of famous Maytag blue cheese, so I use it, but even the blue cheese crumbles are excellent in this recipe.  If you have leftovers, refrigerate them and reheat them just slightly in the microwave before serving, maybe 20 seconds or so.
Ham, Pecan and Blue Cheese Salad
4 ounces ham -- julienned
1 cup Pecans -- broken
4 Ounces blue cheese -- crumbled
1/3 cup parsley -- chopped
1/3 cup olive oil
2 teaspoons dried rosemary – crushed
½ teaspoon minced garlic
8 ounces Pasta -- bow-tie
3 or 4 ounces Parmesan cheese --shredded
Combine all ingredients except pasta and parmesan, let stand 30 minutes. 
Cook bow ties 12 minutes or follow package directions. Drain and let cool until just warm; combine with remaining ingredients. Sprinkle with parmesan cheese and serve warm or room temperature.
6-8 servings

Per Serving : 348 Calories; 24g Fat (60.3% calories from fat); 10g Protein; 25g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat.


  1. It looks great, except neither one of us eats blue cheese. I'd have to substitute something different.


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