Best Spanish Ham And Manchego Pasta Salad Recipes

Ham and Bell Pepper Pasta Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped chives
1 1/2 tablespoons fresh lemon juice
8 ounces dried elbow macaroni
1 cup diced ham
1/4 cup finely chopped red onion
2 bell peppers, preferably 1 red and 1 yellow, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Spanish Shrimp and Manchego Pasta Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup grated Manchego cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated garlic
1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp, tails removed
1/2 teaspoon smoked paprika
8 ounces dried penne
1/2 cup canned chickpeas, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
1/4 cup jarred roasted red peppers, drained and chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and cool.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Serrano Ham and Manchego Cheese Plate image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 4

1 (1-pound) piece manchego cheese
1/2 pound thinly sliced serrano ham
Extra-virgin olive oil, for drizzling
Freshly ground black pepper

Steps:

Slice manchego into thin pieces, about the same size as the ham.
Cut both the serrano and manchego into desired sized pieces.
Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving.
Drizzle with extra-virgin olive oil and garnish with pepper, if desired.
Serve family style, giving each guest an appetizer plate and fork.