Two Minutes Du Jour

Holiday Leftovers: A Creative Twist to Pasta Salad

Following holiday meals, my refrigerator is full of odds and ends which often inspire me to create something new. This is a prime opportunity for some culinary creativity. One of my family’s favorites is this healthy pasta salad that’s perfect for lighter spring meals. It’s a vibrant mix of holiday ham, cauliflower, carrots, and fresh parsley with Farfalle or Penne pasta, all tied together with a Parmesan vinaigrette that’s a nod to a recipe from “Recipes and Recollections from Terrace Hill,” a collection from the Iowa governor’s home.

This dish exemplifies the fun of repurposing leftovers. Whether it’s pasta, rice, quinoa, or faro in your pantry, the key is mixing these staples with whatever bits and bobs remain from your holiday meals. It’s simple, delicious, and opens the door to discovering your next family favorite. Remember, the secret sauce—quite literally—is in the dressing, so jot down your concoction for future feasts.

Turning leftovers into a meal like this pasta salad is more than just about saving food; it’s about transforming the mundane into something exciting and new. With a little imagination and a willingness to experiment, the ingredients from your holiday feast can become the base for a dish that might just earn a permanent spot in your recipe book. So, take a peek in your fridge and see what inspiration awaits. Who knows what delicious combinations you’ll come up with?

Two Links Du Jour:

1. For more ideas withe holiday leftovers, check out Fit Men Cook.
2. Good old Amazon offers a good selection of vintage cookbooks, including Recipes and Recollections from Terrace Hill.

Springtime Pasta Salad – Create a delicious pasta salad with leftovers from Easter dinner.

Serves 8 – 12

3 c. ham, cubed

1/2 head of cauliflower broken into florets

1/2 pound carrots cut into coins

8 artichoke hearts, diced

1/2 medium red onion, diced

1 pound Penne or Farfalle pasta

Dressing:

1 cup olive oil

1/4 cup red wine vinegar

1/4 cup lemon juice

3 T. grated Parmesan cheese

2 T. sugar

1 t. Coleman’s dry mustard

1/2 t. ground black pepper

1/2 t. garlic powder

Whisk together the dressing and refrigerate several hours to blend the flavors.

Prepare pasta in lightly salted water according to package directions. Drain and rinse with cold water. Toss together with cubed ham, vegetables and half the dressing. Add more dressing as desired. Serve at room temperature or chill until ready to enjoy.