Pasta Salad
2lbs rainbow corkscrew pasta
1lb turkey ham (browned in skillet or grilled cubed OR 1 package turkey pepperoni
1 cup frozen peas, rinsed
1 bunch green onions, chopped
1 bell pepper, chopped
1/2lb colby jack cheese, cubed
1/2 bottle Vidalia Onion
pepper to taste
1. Cook pasta according to package directions. Drain and rinse with cool water.
2. Add remaining ingredients to pasta, reserving half of the dressing. Refridgerate 2 or more hours.
3. Before serving, season with pepper and add remaining dressing as needed.
Wednesday, April 25, 2007