Reviewed: Oct. 11, 2009

Have made this for several picnics & potlucks and it's always a hit!

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lmh

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I made this salad because I had some grapes I wanted to use up. I didn't have quite enough Cheddar, so I put some Swiss in too. I thought it was a really good salad and it was a nice mix of flavors and textures. My only complaint was that even in the relatively short time I chilled it, the dressing pretty much got sucked up by the pasta.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 18, 2009

This was a really good pasta salad! As suggested, I doubled the dressing ingredients except for the dill (only because we're not dill fans). I made a little extra pasta so we'd have leftovers and reserved 1/2 of the dressing to pour over the pasta salad the next day to suit each person's taste. Since I didn't have ham, grapes or green onions, I used what we had on hand: 1 can red kidney beans, 1 small can sliced black olives and some chopped hard boiled eggs. I also added some chopped green pepper but hubby said it didn't fit with the dressing so I won't do that again. The dressing is really what this recipe is about. You can play around with the ingredients for the salad but the dressing is great as is. I'll be making this again.

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MOCOOKS2

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

I cannot stress how much I enjoy this salad. By far one of the best salad I've done. I make this for parties and people go crazy over it to the point that they ask for the recipe. Thank you so much for sharing this delicious recipe!

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Damaris Nieves

Cooking Level: Expert

Living In: Apopka, Florida, USA

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Reviewed: Dec. 12, 2008

This is my "go to" recipe for entertaining. Instead of bowtie pasta, I use fresh cheese filled tortellini....It's just fabulous. Everyone always asks for the recipe!

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Jessica Boisvert

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Oct. 20, 2008

Great recipe! My husband even ate some, and he isn't a fan of mayo-based salads.

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llewis

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Reviewed: Sep. 3, 2008

We have made this salad now probably 10 times since we first tried it. We make it for ourselves occasionally, but most of the time, family requests it for parties, etc. We are not allowed to bring any other kind of salad now! We make it exactly as called for, although we have noted that there is always extra ham and cheddar left over when the salad is gone. I think you'd be fine halving the ham/cheddar and it would still have plenty. Just a personal preference though. It does have a very unique flavor combination, but we love it! Thanks for a great recipe!

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michiamoem

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Reviewed: Aug. 11, 2008

I have never wrote a review for a recipe before, but this pasta salad deserves it. This salad is fabulous, just the way it is. This will be a classic in our house for years to come.

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SAMICK

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Reviewed: Jul. 28, 2008

Wonderful flavor combination! Thanks a million - will use frequently! I would like to add that since this was for a large group of people, I made a 1lb box of farfalle, doubled the dressing, and used 1/3 more ham. I personally don't like for any salad to be dripping with dressing and doubling the amount (for me) was perfect for 1 lb of pasta. Also, if you let it sit in fridge overnight, it will absorb a lot of the dressing, so make sure to keep some in reserve to add before serving. Fantastic Allison - everyone loved it!

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Kathy

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Reviewed: Jul. 23, 2008

This was really good and I am not a fan of dill, but I left it in. I will be keeping this for sure! Thanks!

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busymom

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

I made this salad tonight to go alongside some ribs and I'm giving it 4 stars, but I think with one minor change, it could be 5 stars. I did make some changes; I used 5 slices of crisp, cooked bacon in place of the ham (could have used 6 or 7 though), cubed mozzarella cheese in place of the cheddar (won't do this again), and added a bit of red onion along with the green (I didn't have quite enough green). I will make this again, but next time I will reduce the Dijon mustard down to 1 tsp as the amount called for was overwhelming and we could taste very little else.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 11, 2008

This was good; I don't know if it was spectaular, but it was a nice change. I did increase the amount of dressing a bit, although not quite doubled. I also increased the amount of dill (because I love it!) and I used less vinegar, along with some lemon juice, which gave this a great fresh flavor. The combination of ham, grapes, cheese and green onions was a good one. All in all, a very good recipe and I will probably make it again sometime.

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: May 29, 2008

This was good with the omission of grapes. I think next time I will use chunks of american cheese instead of cheddar, just a personal preference. I also might make a little more dressing because it seemed kind of dry. The dressing for this is very similar to a recipe I love that is served at Souper!Salads Restaurants. Thiers uses ribbon pasta and whole kernel corn.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Apr. 5, 2008

This salad is full of tongue-teasing surprises in every bite. It got rave reviews at my party!

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SHARISINGH

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Reviewed: Jan. 6, 2008

I love the flavor of this recipe. I use crumbled bacon instead of ham and half the amount of cheese. It is a great salad that you can keep in the fridge and have as a quick snack.

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Harmonrp

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Reviewed: Oct. 31, 2007

I was looking for a pasta salad to make for our thanksgiving dinner this year and after trying other recipes with grapes (yes, suggest seedless red grapes) this is the one. I agree tweaking the dressing a bit w/lemon juice and a little celery salt. How can you go wrong adding cheese and ham. Come on :)

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Denise

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

I can normally tell what to expect from a recipe by reading the reviews, but the reviews for this are all over the place! A lot of people doubled the sauce, but some people said that there was too much, so I wasn't sure what to do. I ended up increasing the sauce but not quite doubling it, and I still thought the salad was a bit dry after refrigerating for a few hours. I added a few tablespoons of milk to moisten it up. I used fat free mayo and light sour cream to reduce the fat and used chicken instead of ham because of my own preference, but other than that I tried to stick to the recipe pretty closely. I thought it tasted okay, but you have to make sure that you have a grape in every bite. It's mediocre without the grapes. I wouldn't count on serving 8 people with this unless the people are small eaters. I doubt I'll make this salad again.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 25, 2007

Very good salad! This was a big hit at our family party.

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NELSONGIRLY

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Reviewed: Aug. 22, 2007

Overall the recipe was good. I am rating it a 3 because I did not like the vinegar taste in the dressing. The grapes are a great addition.

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1meech

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Reviewed: Jul. 15, 2007

This pasta salad is good, but I didn't care much for the ham. The dressing is good, very similar to the dressing I make for potato salad. I will make this again, only next time I might use leftover turkey instead of the ham and dried cranberries in place of the grapes. I also think it would be better with shredded cheese instead of diced. It does taste better after being refrigerated overnight. Next time I will plan ahead and make it the day before I want to serve it.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Allison's Pasta Salad

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