Re: Easter
Hearty Ham & Bean Pasta Salad
1 1/2 cups rotini or penne pasta
1 can (15 ounces) Cannellini beans, rinsed and drained
1 red pepper, diced
4 scallions, sliced
3/4 cup stoned black olives
1 1/2 cups ham, cut in strips
3 Tablespoons fresh basil, chopped
2 cloves garlic, minced
1 packet Good Seasons Roasted Garlic Salad Dressing Mix
1/2 cup extra virgin olive oil
2 Tablespoons Dijon mustard
1/4 cup balsamic vinegar
Cook the pasta in boiling water until al dente. Drain and reserve. Combine the drained beans, red pepper, scallions, black olives and ham in a large bowl. Gently fold 2 Tablespoons of the chopped basil. Whisk together the minced garlic and the remaining ingredients in a small bowl. Fold the cooked pasta, while still warm, into the bean mixture and stir in the dressing. Stir gently to combine well. Chill or serve at room temperature. Sprinkle with remaining chopped basil. Serves 4 to 6
Prosciutto, Parmesan, Peas & Pistachio Pasta Salad
1 packet Good Seasons Garlic & Herb Salad Dressing Mix
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 12 ounces elbow macaroni, or any favorite dried pasta, cooked al dente as directed on the package, drained
8 ounces frozen baby peas
4 ounces sliced proscuitto, shredded
2 ounces Parmesan, grated
1/4 cup coarsely chopped salted pistachios
1/4 cup snipped mint leaves
Wisk together the Salad Dressing Mix, vinegar and olive oil in a large mixing bowl. Fold in the macaroni, peas, prosciutto and Parmesan. Cool to room temperature. Sprinkle with the pistachios and mint before serving. Serves 4
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