Prep 30 mins
Cook 15 mins
I have been working on this most of the summer. I am using a balsamic vinaigrette called Cheltam House. Most definitely a sweeter vinaigrette than most! I have never liked "dry" pasta salad--I prefer most pasta salads mayo-based, but I love this salad dressing and wanted to try it on something other than a lettuce salad. I also prefer more veggies than pasta, so adjust the pasta to your style. I also hate soggy cheese and tomatoes in any salad, so I only make enough to eat in one sitting.
- 1 (16 ounce) box orzo pasta or 1 (16 ounce) boxpipettes pasta or 1 (16 ounce) box bow tie pasta
- 1 (8 ounce) bottle balsamic vinaigrette
- 2 cups chopped ham
- 2 large tomatoes, chopped and seeded
- 2 cups lightly steamed asparagus
- 1 cup chopped black olives
- 1⁄2 chopped yellow pepper
- 1 large carrot, shredded
- 2 cups shredded smoked gouda cheese
- Clean and chop all veggies.
- Boil pasta till al dente.
- Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
- Drain pasta/veggies and rinse in cold water to stop cooking.
- Add all veggies to pasta and mix.
- Add ham.
- Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine "soupy".
- Serve immediately with the Gouda sprinkled over the top.