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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Aunt Deb’s Dill Pasta Salad Recipe

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This recipe for Aunt Deb’s Dill Pasta Salad is from The Lemay Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Small Pasta Shells (cooked and cooled)
1 lb. Domestic Boiled Ham (cut into small cubes)
1 Full Bunch of Celery (leaves removed, cut into small cubes)
1 Large Jar Whole Dill Pickles (cut into small cubes)
1 cup + Heavy Duty Mayonnaise
Obscene Amount Dried Dill
Salt to taste
Pepper to taste
Directions:
Directions:
Cook pasta according to package directions, drain, cool and set aside.

Cut ham, celery and pickles and and combine with pasta shells in a large bowl.

Add mayo, dill, salt (may not need depending on ham and pickles) and pepper and stir. Start with pasta salad being kind of “wet” as it will absorb and dry out as it sets.

Taste and adjust seasonings, if needed. If you think you have too much dill, that’s perfect. Every cube should have at least 10 flecks of dill on it. This is all about the DILL!!!

Keep refrigerated until ready to serve. (Add additional mayo if serving again later.)
Number Of Servings:
Number Of Servings:
25+ Lemays
Preparation Time:
Preparation Time:
10 min Pasta Cook + Cutting Time
Personal Notes:
Personal Notes:
Bad Boyfriend, but a Great Recipe!

Back in 1991, I had a scary boyfriend, the kind your parents hate and pray you’ll come to your senses before you get married, pregnant or murdered. Luckily, I did and when I called to tell them I’d had enough, my parents and my sister, Diane, immediately rushed over to where we were living and moved me and all my things, dirty dishes included!

But before that, we had been driving around Newfound Lake and stopped in a little general store in the town square in Hebron, NH. He bought this little pre-packaged pasta salad as a snack and devoured it. He told me I had to figure out how to make it, so I tried it myself and soon after came up with this recipe.

So, I wasn't murdered, he ended up in prison in another state and 30 years later, I’m still asked to make this recipe.

BUT, if you use this recipe and severely change it, please don’t give me credit, I once had a person put together basically dry, cooked macaroni with some cooked cubed ham and say to me: “Oh, did you see I made your pasta salad.” When I politely explained it wasn’t my recipe, she said they didn’t like celery or pickles and she didn’t have any dill. NO! Just NO! If you can’t get HD mayo and sub regular mayo, or is you use a different small pasta, that’s okay, but bastardizing the recipe that much is blasphemy!

Plus, I know someone dangerous so, take your chances...

 

 

 

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