Cream Cheese Pasta Salad
4 ounces of pasta bow ties
two 6 ounce jars of marinated artichoke hearts, drained, reserve marinade
4 ounces of cream cheese
6 tablespoons of milk
a pinch of cayenne pepper
1/4 cup of diced cooked ham
1/4 cup of frozen peas, thawed
1/4 pound of fontina cheese, diced
Cook pasta in boiling, salted water until just tender, following package
directions; drain.
Combine artichokes and their marinating liquid with pasta; set aside to
cool.
Blend cream cheese, milk, and cayenne pepper together until smooth. Combine
cream cheese mixture, pasta artichoke mixture, ham, and peas; toss well.
Refrigerate for 1 hour or until chilled.
To serve, add fontina cheese to salad and mix gently. Serves 6 |
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