Ham, macaroni and ricotta cheese


Food for an Italian day while using leftover pork meat the smart way.


8 oz pasta (elbow macaroni or small pasta shells)
1⁄2 c cheese (part skim ricotta cheese)
2 t vinegar (balsamic vinegar)
1⁄4 t sugar
1⁄4 t pepper (black pepper)
2 c ham (diced leftover cooked ham)
2 T mustard (Dijon mustard)


  1. Cook pasta according to manufacturers instructions. Add your peas in the last 3 minutes of cooking
  2. Using a food processor, whirl together the cheese, vinegar, sugar, mustard and pepper on high speed for 30 seconds. Place into a large bowl.
  3. Drain pasta and peas. Soak up excess water with a paper towel, careful it is hot. Toss all ingredients including ham, well and serve, or allow to chill in the refrigerator for several hours.


Serve ham, macaroni and ricotta as a warm or chilled pasta salad.

If you don't have them, you can substitute elbow macaroni with other short pasta shapes, any short pasta will do, or rice, to make a ham, cheese, and rice salad.

Equally, substitute ricotta with other chesse, if you ike a stronger cheese flavor.

6 servings
Preparation time
Cooking time
Total time
25 minutes