“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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and chop all veggies.
  2. Boil pasta till al dente.
  3. Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
  4. Drain pasta/veggies and rinse in cold water to stop cooking.
  5. Add all veggies to pasta and mix.
  6. Add ham.
  7. Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine "soupy".
  8. Serve immediately with the Gouda sprinkled over the top.

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