I think that’s one of those unspoken hierarchies we all just naturally understand and agree to. Certainly, this “salad” has just as much ham as pasta, but there’s no way I’d try to convince you it’s ham salad. That’d constitute a bait-and-switch in my book. It is damn good pasta salad, though. It just so happens that I cooked a ham sometime after Thanksgiving that’s been knocking around the bottom of my fridge for a couple weeks now. In the interest of avoiding food waste, this dish got heavily hammed. You can probably just see most of the components, but in the interest of looking like a food blog, I’ll give a crude list of ingredients below.
Garden Rotini Pasta. Like, half a box. Cooked.
Ham. Hella ham.
White Onion. Small. Diced.
Poblano Pepper. Like, half a big’n. Diced fine.
Corn. Sweet. Can. Drained.
Black Olives. Can. Drained.
Mayo. Variable, but I did a cup or more.
Mustard. Yellow. Just a squirt. Enough to taste, not enough to identify.
Give that a mixy-foldy and a tasty-thinky.
I seasoned with a heavy pinch of salt, many grinds of black pepper, a shake of garlic powder, a dust of cayenne, and good teaspoon or so of dried Italian seasoning.
Give ‘er another mix and getcha a scoop. It’s pretty good now, but it’ll benefit from a rest in the fridge to let all the flavors mingle (esp the dried herb).
Nothing fancy. The opposite of fancy, even. But, it’s what I had for dinner tonight, and I took a picture of it.