LINDA’S KITCHEN

Here’s a great dish to serve on hot summer days as an entree or side dish. You only have to boil water to cook your pasta of choice.

YIELD: 8 Servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

CATEGORIES: pasta, ham

INGREDIENTS

  • 2 cups cubed cooked ham
  • 1 cup cubed provolone cheese
  • 1 cup drained black pitted olives, cut in half
  • 1 cup cherry tomatoes, cut in half
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped red or sweet onions
  • 1/4 cup grated parmesan or pecorino romano cheese
  • 1/4 cup minced parsley
  • 1 cup uncooked tortellini, bow tie, or rotini pasta, gluten free

For Dressing

  • 1/2 cup organic extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper

INSTRUCTIONS

  1. Wash the cherry tomatoes and fresh peppers.
  2. Cut up the ham, provolone cheese, olives, cherry tomatoes, and fresh peppers. Combine in a large serving bowl.
  3. Cook pasta until al dente. Rinse under cold water to stop pasta from cooking further.
  4. Add pasta and shredded cheese to large serving bowl and toss in with vegetables, ham and cheese.
  5. Shake dressing ingredients in a sealed jar. Pour over the pasta salad, and toss to coat evenly.
  6. Serve chilled.

NOTES