Servings: 12

INGREDIENTS:

• 16 oz Three Spiral Pasta
• 8 oz Tortellini, cheese-filled
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Cheddar cheese, grated
• 1/8 cup Black olives, chopped
• 1/8 cup Carrots, shredded
• 3/4 cup Bell pepper, diced
• 1 cup Peas
• 3/4 cup Red onion, diced
• 1 1/2 cup Tomatoes, diced
• 1/2 cup Dill, fresh, chopped
• 1 cup Ham, cubed small
• 2 Eggs, hard-boiled
• 1 Tbs Salad oil

DRESSING:

• 1 Tbs Salad oil
• 3 Tbs Red wine vinegar
• 2 Tbs Dijon mustard
• 1 Tbs Lemon juice
• 1 cup Mayonnaise
• 1 Tbs Garlic, fresh, minced
• 1 Tbs Basil, fresh, minced
• 1 Tbs Oregano, fresh, minced
• 3/4 tsp Dry mustard
• Salt to taste
• Pepper to taste

INSTRUCTIONS:

1. Boil the three spiral pasta and cheese-filled tortellini according to the package directions. Drain the cooked pasta, then allow it to cool.
2. In a skillet, heat salad oil, then add the diced bell peppers. Sauté the bell peppers until they become just tender.
3. In a large bowl, mix together all the “salad” ingredients, including the cooked and cooled pasta, grated Parmesan cheese, grated Cheddar cheese, chopped black olives, shredded carrots, diced bell peppers, peas, diced red onion, diced tomatoes, chopped fresh dill, and cubed ham.
4. For the dressing, whisk together the salad oil, red wine vinegar, Dijon mustard, lemon juice, mayonnaise, minced garlic, minced basil, minced oregano, dry mustard, salt, and pepper.
5. Pour the dressing over the salad mixture and toss everything together until well combined.
6. Peel the hard-boiled eggs and chop them into small pieces.
7. Add the chopped hard-boiled eggs to the salad and gently mix them in.
8. Cover the salad and refrigerate it until chilled, allowing the flavors to meld together.

Enjoy your delicious and hearty Pasta Salad with Ham and Cheese! The combination of fresh vegetables, cheese, ham, and flavorful dressing makes it a delightful meal for any occasion.

Here are some delightful variations to try:

1. Greek Pasta Salad: Replace the ham with grilled or marinated chicken breast. Add sliced Kalamata olives, cherry tomatoes, cucumbers, red onions, and crumbled feta cheese. Toss with a Greek vinaigrette made with olive oil, red wine vinegar, lemon juice, oregano, garlic, and Dijon mustard.
2. Caprese Pasta Salad: Use cherry or grape tomatoes, fresh mozzarella balls (bocconcini), and torn basil leaves. Toss with a balsamic glaze and extra virgin olive oil for a classic Caprese flavor.
3. Mexican Pasta Salad: Add cooked and seasoned ground beef or shredded chicken. Mix in black beans, corn kernels, diced bell peppers, cherry tomatoes, and chopped cilantro. Toss with a lime-cilantro dressing.
4. Mediterranean Orzo Salad: Use orzo pasta instead of the spiral pasta and tortellini. Add diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Toss with a lemon-oregano vinaigrette.
5. BLT Pasta Salad: Add crispy cooked bacon, diced tomatoes, and chopped romaine lettuce to the pasta salad. Toss with a creamy ranch dressing.
6. Hawaiian Pasta Salad: Use diced pineapple, ham, and cooked shrimp or chicken. Mix in shredded coconut and toasted macadamia nuts. Toss with a pineapple-soy dressing.
7. Italian Antipasto Pasta Salad: Add a variety of Italian deli meats such as salami, pepperoni, and prosciutto. Mix in marinated artichoke hearts, roasted red peppers, and sliced pepperoncini. Toss with an Italian vinaigrette.
8. Buffalo Chicken Pasta Salad: Use diced grilled or rotisserie chicken tossed in buffalo sauce. Add diced celery and crumbled blue cheese. Toss with a creamy ranch or blue cheese dressing.
9. Asian Sesame Noodle Salad: Use soba noodles instead of the spiral pasta. Add shredded carrots, sliced cucumbers, edamame, and chopped scallions. Toss with a sesame-soy dressing and garnish with toasted sesame seeds.
10. Summer Garden Pasta Salad: Add blanched green beans, broccoli florets, and cherry tomatoes. Toss with a light lemon-dill dressing.