I discovered this RECIPE while editing a book a few years ago, the Ivy Bake Shoppe Cookbook. It's very SIMPLE but is full of FLAVOR. It's also a great way to use any LEFTOVER ham you might have hanging around!
Ham, Pecan, and Blue Cheese Pasta Salad
2 cups cubed cooked ham
1 1/2 cups pecans, toasted or not
4 to 6 ounces blue cheese (I prefer Gorgonzola)
3/4 cup snipped parsley
1/2 cup olive oil
4 tablespoons fresh rosemary or 1 to 2 teaspoons dried
2 cloves garlic, minced
1/2 to 1 teaspoon black pepper
Salt and pepper
1/2 to 1 pound cooked bow-tie pasta, cooked according to directions and cooled (I usually use rotini)
Combine all ingredients except the pasta in a large bowl. Cover and let stand 30 minutes. Add the pasta to the mixture and then toss and serve or chill until ready to serve. Adjust seasonings if necessary. Makes 6 to 8 servings.
TIP: If it seems a bit dry, toss in a bit more olive oil. Oh, and you can also serve this salad on lettuce leaves for a pretty presentation!