Recipe by 3KillerBs
A terrific, portable, one-dish meal made from items you probably have in your pantry and fridge. Good for a packed lunch when you don't want sandwiches (just keep it chilled in the cooler), or good for a cold meal at home on a hot day. Best made the night before.
Top Review by YaYa
DH, DD, DS & I loved this pasta salad! I used bow tie pasta and used a small bag of frozen mixed vegetables instead of green beans. Had small pieces of broccoli, cauliflower, corn, carrots. I used diced pepper jack cheese which gave it a little spice. The deli sold me a nice Black Forest Ham which I diced into nice chunky pieces. Is a pretty salad as well as very tasty. I will definately cook this wonderful recipe again. Thanks 3 K B's! Fixed for PAC.
- 1 lb macaroni, cooked and cooled (or other preferred pasta)
- 1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
- 1⁄2 lb diced mozzarella cheese or 1⁄2 lb diced swiss cheese or 1⁄2 lb diced provolone cheese
- 1⁄4 cup minced sweet onion (optional)
- 1 lb frozen green beans, cut in 1-inch pieces
- 4 -6 hard-cooked eggs, chopped
- 12 ounces marinated artichoke hearts, drained and chopped
- 1⁄4 cup cider vinegar
- 1⁄4 cup olive oil or 1⁄4 cup canola oil
- 1⁄4-1⁄2 cup mayonnaise
- 1⁄2 teaspoon italian seasoning
- 1 teaspoon prepared mustard (I prefer Heinz brown)
- 1⁄4 teaspoon celery seed
Directions See How It's Made
- Mix all salad ingredients together in a large bowl.
- Whisk dressing ingredients together until smooth and well-blended.
- Toss salad ingredients with dressing until well-blended.
- Let sit, refrigerated, at least 4-6 hours, preferably overnight.
- Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
- Note: It is not necessary to thaw the frozen veggies if making it the night before.
- Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.