PENNE PASTA SALAD WITH ASPARAGUS, HAM & PROVOLONE CHEESE, from Jo Gammell Crowson For dressing: 1 (0.6-oz) packet zesty Italian salad dressing mix ¼ cup white balsamic vinegar ½ cup olive oil 3 Tbsp water 1½ Tbsp sugar 1 tsp red pepper flakes ¼ tsp salt ¼ tsp black pepper For pasta salad: ½ lb penne pasta ½ lb steamed asparagus 1 cup cubed provolone cheese 1 cup cubed smoked ham ½ pint cherry tomatoes, halved ⅓ cup purple onion, thinly sliced ⅓ cup whole Kalamata Olives 3 Tbsp grated Parmesan cheese 2 Tbsp chiffonaded fresh basil DIRECTIONS: In a medium mixing bowl, whisk together all of the ingredients for the dressing. Set aside. Cook the pasta in salted water per the instructions on the box, until al dente. Drain well then add to the mixing bowl. Steam the asparagus until crisp tender, then slice into 1 inch pieces. Add the sliced asparagus and the remaining ingredients to the pasta and dressing. Toss until all of the ingredients are well coated. Place into the refrigerator to chill for 3 hours. Garnish with with a sprinkle of grated Parmesan cheese and chiffonade of basil before serving. COOKS NOTE To chiffonade basil, roll fresh leaves together then slice into thin ribbons.
Posted on: Tue, 25 Mar 2014 01:00:14 +0000
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