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Spanish, Salads | |
| Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lemon juice 1/2 teaspoon smoked paprika, plus more, for serving 1/4 teaspoon finely grated garlic 1 cup grated manchego cheese 8 ounces dried penne 1 cup diced ham 1/4 cup chopped fresh flat-leaf parsley 1/4 cup jarred roasted red peppers, drained and chopped | |
| Bring a large pot of salted water to a boil. Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 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, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away. | |
| optional add 2 diced hardboiled eggs | |
Excellent | |
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