country pasta
(1 rating)
Have you ever wanted to think of a way to use leftover baked ham other than just sandwiches? Here's what happened when I asked myself this question, and since I am Southern, and I love pasta, this dish was born! And this dish is good cold also!
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(1 rating)
yield
6 or more
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For country pasta
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3 cupscubed baked ham (like leftover smithfield)
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1 16ouncebox thin spaghetti
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2 14.5 ozcanned stewed tomatoes
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2 2.5 ozcanned black olives slices
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1 15ozcanned whole kernel corn
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1 10ozcan rotel tomatoes(or chunky salsa)
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1 27ozcanned collard greens(can use any type greens)
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1 16ozbottle zesty italian salad dressing
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salt and pepper to taste
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1 tbspgarlic salt (i use the kind with parsley in it)
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1/4 cupparmesan cheese (more if you like)
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olive oil (optional)
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1tbsmrs. dash
How To Make country pasta
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1Boil and drain the pasta per box directions
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2Open and drain all the canned veggies.
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3Toss the pasta in the bottle of zesty Italian dressing and all the seasonings (reserve the extra olive oil)
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4Start tossing the pasta mixture with all the different veggies until well combined.
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5Add the cubed ham. Toss well. If it seems too dry, add olive oil to your desired moistness.
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6Turn the heat on low heat and toss until the dish is good and warm to hot. Toss constantly so as not to scorch the bottom. Remove from heat. Serve with toasted garlic bread. Can refrigerate and Serve cold as a pasta salad also.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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