Amanda A-mangia: Quick and easy ideas for Easter leftovers


Pasta salad with leftover Easter ham


1/2 cup olive oil

1/8 cup red wine vinegar

Salt and pepper, to taste

2 cups cooked small pasta

1 small red onion, chopped

1 red, green or yellow bell pepper, chopped

1-2 celery ribs, chopped

1-2 carrots, chopped

1 cup broccoli florettes

1/2 cup of peas

1-1/2 cups leftover ham, cubed

In a small bowl, whisk together olive oil, vinegar, salt and pepper.

In a large bowl, combine the cooked pasta with chopped onion, bell pepper, celery, carrots, brocolli, peas and cubed ham. Toss together with the vinaigrette dressing. Add more salt and pepper if needed.

Easter lamb pitas




1/2 cup yogurt

1 cucumber, grated

1/2 lemon, juiced

2-3 cloves garlic, crushed

A pinch each of salt and pepper

Lamb Pita

4 pita breads

2 cups romaine lettuce, chopped

2 cups lamb, chopped or shredded

1 tomato, diced

1/2 cucumber, diced

1 small red onion, thinly sliced

1/2 cup of black olives, pitted and sliced

Stir together yogurt, cucumber, lemon juice, garlic, salt and pepper in a small bowl and set aside. Slice each pita round in half. Fill each with lettuce, lamb, tomato, onion, cucumber and olives. Serve with the Tzatziki sauce.


Caxton Central

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