by Kathy Hamman Miller
A simple mix of pasta, ham, and cheese with veggies makes this colorful crowd pleaser a great dish to go with just about anything!
Dressing Ingredients:
1 cup red wine vinegar
1 1/2 cup extra virgin olive oil
1/3 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
Dressing Instructions:
Grind the spices together, then whisk into the combined oil and vinegar. Set aside to marinate. Keeping up with the whisking now and then!
Pasta Salad Ingredients:
2 packages (1 pound each)
Rotini pasta
2 cans (15 ounces each) chickpeas, rinsed and drained
2 large chopped green, orange,or red peppers. Your choice of colors
2 cups chopped celery
2 cups chopped or cherry tomatoes
1 medium chopped sweet onion
1 pound thinly sliced ham, cut into bite size chunks
1 pound white cheddar cheese curds or cheese of choice, cubed
Pasta Salad Directions:
Drain and rinse chickpeas. Cook the pasta according to directions al dente, rinse with cold water and drain well. Get your veggies, cheese, and meat cut up placing in a covered bowl in the refrigerator. When ready, pour dressing over pasta and chickpeas stirring to combine, also placing in refrigerator covered for at least four hours or overnight. When ready to serve combine the goodies with the macaroni stirring together sprinkling the top with cheese.
Note: this salad works great with any of your favorite veggies. Be creative.
A simple mix of pasta, ham, and cheese with veggies makes this colorful crowd pleaser a great dish to go with just about anything!
Dressing Ingredients:
1 cup red wine vinegar
1 1/2 cup extra virgin olive oil
1/3 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
Dressing Instructions:
Grind the spices together, then whisk into the combined oil and vinegar. Set aside to marinate. Keeping up with the whisking now and then!
Pasta Salad Ingredients:
2 packages (1 pound each)
Rotini pasta
2 cans (15 ounces each) chickpeas, rinsed and drained
2 large chopped green, orange,or red peppers. Your choice of colors
2 cups chopped celery
2 cups chopped or cherry tomatoes
1 medium chopped sweet onion
1 pound thinly sliced ham, cut into bite size chunks
1 pound white cheddar cheese curds or cheese of choice, cubed
Pasta Salad Directions:
Drain and rinse chickpeas. Cook the pasta according to directions al dente, rinse with cold water and drain well. Get your veggies, cheese, and meat cut up placing in a covered bowl in the refrigerator. When ready, pour dressing over pasta and chickpeas stirring to combine, also placing in refrigerator covered for at least four hours or overnight. When ready to serve combine the goodies with the macaroni stirring together sprinkling the top with cheese.
Note: this salad works great with any of your favorite veggies. Be creative.
