Reviewed: Jul. 23, 2004

I made this for a 4th of July BBQ and it was a huge hit with the kids (4 and younger). The chunks of ham, cheese and grapes made great finger food. I even missed the part about mixing the dressing separately and just threw it all in together and it turned out great. All of the guests asked me for the recipe!

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KATHYMING

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Reviewed: Jul. 22, 2004

This was o.k. I don't think I will make again.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 19, 2004

great recipe! i followed the recipe to a T, except using miracle whip instead of real mayonnaise. it turned out really good. though only downside is that it takes a really, really long time to cut everything up (esp. cheese). i would suggest using shredded cheese instead. oh, and this probably has millions of calories as well...but it's sooo good!! :)

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sweetneet

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Reviewed: Jul. 18, 2004

Nice and easy. A bit bland but not bad.

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VREEVE

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Reviewed: Jul. 9, 2004

I hate to say it, but I was very disappointed with this. It was dry and bland. Sorry! :(

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MAGG0214

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Reviewed: Jul. 7, 2004

This was definitely a different pasta salad, which my husband and son really loved. I thought the dressing was a bit heavy, though, especially with the addition of the cheddar cheese cubes to the salad, but the taste was unique. I may use shredded cheddar next time just to lighten up the consistency a bit. Don't leave out the grapes, as some reviewers suggested; they truly complement the dressing, which, by itself could have been a little bitter. The grapes create a nice blend--especially with the ham. I omitted the onions, and I used an entire box of farfalle pasta and doubled the dressing, as I was making this for a crowd. I added lots of extra grapes and ham, as well. I'll bet it would be great with crumbled bacon instead of ham....Next time.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Jun. 23, 2004

this doesn't really make that much pasta and makes a lot of sauce (i would not say it makes 8 servings!!, more like 2-3, though it was used as a sidedish), though it does thicken up when put in the fridge to cool so the big amount of sauce turned out to be a good thing. doubled the pasta and used 1 1/2 of the sauce. i also used whatever veggies i wanted in there (minus the grapes and green onions as i'm not a big fan and neither is my partner) and a lot less cheese than what it called for. also added a lot more pepper to give it some more flavor as i think it lacked a little bit the way it was. it was great with bbq chicken breast. will definitly be making again. if you want something more subtle and plainer and simple this is a great recipe.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 21, 2004

This has gotten rave reviews everywhere I've taken it. We love it!!!

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DCMHRM

Cooking Level: Expert

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Reviewed: May 10, 2004

Excellent.. great with Chicken. Made it twice in one week. Thanks for a keeper

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GENE PETER

Home Town: San Clemente, California, USA

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Reviewed: Apr. 21, 2004

Great recipe! Has been the hit at most or all BBQ parties. Simple, quick and GOOOOOOD!

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ROBOTKO

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Reviewed: Apr. 12, 2004

Great recipe! was a little concerned about the grapes. My husband loved it. I made it for Easter.The grapes make the salad. Will make it again. Great flavor in the dressing. Thanks for the great recipe!!

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Lora

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Reviewed: Feb. 13, 2004

Awesome! I've made this for a number of different occasions and now everyone demands it! A real crowd pleaser from kids to adults.

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SARAHANDFRANKLIN

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Reviewed: Feb. 7, 2004

I am sure this recipe would be great as is. I changed to chicken instead of ham and red grapes instead of green as I am not a big fan of ham. I used 3/4 teaspoon of dill as I like the flavor. For 2 cups of chicken instead of ham I used 2 chicken breasts, skinned breasts, salt and peppered them and wrapped in foil so they would not dry out as I cooked them. 1 hour at 400 degrees if on bone is about cook time. I cooked 4 breasts and used the other 2 to make another chicken salad later in the week. You can figure you get about a cup of chicken out of each breast. Great recipe will make this for future get togethers.

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Pattie

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Reviewed: Jan. 7, 2004

By far my favorite pasta salad recipe. Whenever I have leftover ham, I always make this salad. Delicious.

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LPEICHEL

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Reviewed: Nov. 23, 2003

I was sceptical in trying this one but it turned out great. And for all you chickens out there the grapes are what make the salad. You won't be sorry. Great recipe !!

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Sweetly

Cooking Level: Expert

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Reviewed: Nov. 11, 2003

I made this with fresh dill, chicken chunks and celery, red onion instead of the grapes and ham...it was really good.

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ATLGIRLJJ

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Reviewed: Nov. 7, 2003

I dont know what I did wrong!? The reviews were great! It had too much mayo for me, and not enough taste, but my husband ate it right out of the bowl while watching tv! Mayo made me too greasy tasting.

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kelliegirl21

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Reviewed: Sep. 25, 2003

Made it four times now, we love it. Vinegar is key, I tried it once with lemon juice instead and it wasn't as good. Measured generous portions with the dressing, used light mayo and sour cream. Substituted chicken for ham (Perdue Shortcuts- precooked!) and red for green grapes. Cut back on green onions, added more dill. Bought pre-diced cheddar cheese and I'm done in 20 minutes.

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RRMURBAN

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Reviewed: Aug. 16, 2003

Not bad stuff. I improvised on the ingredients. I didn't use the grapes(sounded weird, not the brave yet). Also, only had deli ham, so i cut that up, and it worked just fine. Used shredded mozzerella instead of cheddar. I didn't have much cheddar left,and needed it for the Ultimate Twice Baked Potatoes(found on this site). The dressing was good stuff!!! I will be making this again.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Aug. 6, 2003

This is a light salad with lots of flavor that is great for a summer lunch or dinner.

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Judith

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Allison's Pasta Salad

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