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A unique, country-style pasta salad chock full of ham, fresh broccoli, juicy grapes, and tangy red onion, all tossed in creamy coleslaw dressing. Since I love cheese in my salads, I often add cubes of Muenster or Colby-Jack as well. Recipe courtesy of Tia Crosson and Taste of Home Magazine.
- Cook pasta to al dente according to package directions. Meanwhile, in a large bowl, combine the grapes, broccoli, ham, olives, and onion.
- Drain pasta and rinse in cold water; stir into grape mixture. Add dressing and toss to coat. Cover and refrigerate the pasta salad for at least 2 hours before serving.