COUNTRY PASTA

Country Pasta image

Have you ever wanted to think of a way to use leftover baked ham other than just sandwiches? Here's what happened when I asked myself this question, and since I am Southern, and I love pasta, this dish was born! And this dish is good cold also!

Provided by Renae McVay

Categories Pasta

Time 50m

Number Of Ingredients 13

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Ingredients

3 cups cubed baked ham (like leftover smithfield)
1 16ounce box thin spaghetti
2 14.5 oz canned stewed tomatoes
2 2.5 oz canned black olives slices
1 15oz canned whole kernel corn
1 10oz can rotel tomatoes(or chunky salsa)
1 27oz canned collard greens(can use any type greens)
1 16oz bottle zesty italian salad dressing
salt and pepper to taste
1 tbsp garlic salt (i use the kind with parsley in it)
1/4 cup parmesan cheese (more if you like)
olive oil (optional)
1tbs mrs. dash

Steps:

1. Boil and drain the pasta per box directions
2. Open and drain all the canned veggies.
3. Toss the pasta in the bottle of zesty Italian dressing and all the seasonings (reserve the extra olive oil)
4. Start tossing the pasta mixture with all the different veggies until well combined.
5. Add the cubed ham. Toss well. If it seems too dry, add olive oil to your desired moistness.
6. Turn the heat on low heat and toss until the dish is good and warm to hot. Toss constantly so as not to scorch the bottom. Remove from heat. Serve with toasted garlic bread. Can refrigerate and Serve cold as a pasta salad also.

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