Pepperoni, Ham and Pasta Salad
A great light lunch for those lazy summer days
Pasta Salad Ingredients
500g (1lb) shell pasta cooked al dente, strained and rinsed under cold water to arrest cooking process.250ml [1 cup] pitted Kalamata black olives
250ml [1 cup] green olives
250g (8oz) ham, cut into 1cm (½) cubes
1 Spanish (red) onion thinly sliced
250g (8oz) cubed quality mozzarella cheese
½ cup extra virgin olive oil
¾ cup red wine vinegar
FRESH oregano, parsley, basil roughly chopped
Sea salt and freshly ground black pepper
Fresh grated or shaved Parmesan cheese for topping
Making the Salad
Cook pasta, rinse and cool.
In a large bowl place ham, pepperoni, olives, onion and mozzarella cheese.
Mix well with oil and vinegar and stir in pasta.
Add herbs and salt and pepper to taste.
Chill before serving and top with Parmesan cheese at the last moment.Serve with a crusty French loaf
This pasta salad makes for a delightful, quick and easy light lunch.
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