Blueberry Ham Pasta Salad is one of my favorite recipes to make in the last summer and early fall. The only produce it uses is celery and blueberries, which are available year round, so you don’t have to worry about finding the best fruits or veggies, like tomatoes or peaches. The ham, blueberries, celery, and tender pasta are enveloped in a creamy and lemony dressing.

You can make this recipe with other meats, such as cooked chicken, shrimp, or even leftover cooked steak. But ham is so easy, and you don’t have to stand over a hot grill or even a skillet on the stovetop. I prefer to use Oscar Meyer Carving Board Ham for this salad, or for any recipe that used precooked ham (like Baked Risotto with Ham). I like the texture, which is nice and firm, and the flavor is wonderful.

When you buy blueberries, look for large berries that are an even deep color, and that are  firm but not hard. The berries should not have any soft spots, and they should not look wet or damp. All you have to do is rinse the berries, then gently dry them with paper towels and they are ready to go.

This is a one dish meal and you don’t really need to add anything for a satisfying lunch or dinner. Of course, you could add some Cheesy Toasted Bread Sticks for a nice flavor and temperature contrast.

Enjoy this wonderful salad. It also makes a great lunch, packed into a cold thermos!

Tips for Making the Best Blueberry Ham Salad

• Make the dressing first. It should be ready so that when the pasta is done cooking, and is still hot, it can be added to the dressing so the pasta absorbs the flavor. You can leisurely add the remaining ingredients.
• Be sure you have enough dressing. I like to make extra so I can add some when the salad is chilled.

Why This Recipe Works

• The combination of sweet dressing, salty ham, sweet and tart blueberries, and crunchy celery all combine to make a great salad.