I love summer salads, especially this pasta salad. The flavors seem perfectly matched: salty but slightly sweet ham, pungent blue cheese, fragrant rosemary, crunchy pecans.
This hearty soup was quite satisfying. It’s a Katie Workman recipe that was printed in the Louisville Courier-Journal (thanks, mom-in-law).
I tried this recipe on a whim a few years ago, not completely convinced my husband would like it. He isn’t a big fan of curry powder. But he loves this, helped in no small part, I suspect, by the peanut garnish.
This is one of my go-to pasta salads, and I most recently made it for a Memorial Day cookout with my family. I usually buy a red pepper-parmesan vinaigrette for the dressing, but I couldn’t find it this time and was forced to make up my own. I ended up with a better pasta salad, so it was worth that little bit of extra work.