Makes:
10 servings
Total Time:
3 hr
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 2 cup Kraft Mayonnaise
- 3 Tbsp. Dijon mustard
- 1 cup diced onion
- 1 cup Kraft Parmesan/Romano Cheese, grated
- 1 cup dill pickles, diced
- 1/2 cup black olives with jalapenos, sliced
- 1/2 cup green olives with pimentos, sliced
- 2 Tbsp. horseradish, prepared
- 2 Tbsp. garlic, minced
- 2 Tbsp. Old Bay Seasoning
- 1-2 Tbsp. black pepper, freshly ground
- 1 Tbsp. garlic salt
- 2 tsp. Morton Nature's Seasoning
- 1 box (16 oz.) ditalini pasta, cooked to al dente & drained
- 1 cup Colby Jack cheese, shredded
- 1 cup Swiss cheese, diced
- 1 cup ham, diced
- 6 oz. pepperoni, sliced
make it
Combine mayonnaise, mustard, onion, parmesan, dill pickles, olives, horseradish, garlic, Old Bay Seasoning, pepper, garlic salt, and Natures Seasoning, mix well and set aside.
In a large bowl combine pasta, Colby Jack cheese, Swiss cheese, ham, and pepperoni. Pour mayonnaise mixture on top of pasta and gently stir to coat well.
Cover and refrigerate 2-3 hours. Toss gently before serving.
Notes
Any small shaped pasta may be substituted for ditalini.
If pasta salad is too dry, add mayonnaise to desired consistency.
1/4 cup blue cheese dressing is a great addition also.
