You know, I am discovering that rice and pasta dishes just do not photograph very well!  Oh well, I have discovered a new Tinkyada Pasta - mini Shells!  They are lovely for a pasta salad, better than other pasta shapes, because they are small.  I used what veggies and herbs were from the garden, as well cubed ham - chopped to similar size as the pasta.  Some of the ingredients I just eyeballed, and this salad is versatile - just use whatever veggies and herbs you have on hand.
1/2 package (2 cups) of Tinkyada Pasta Shells, cooked, drained and cooled
1 - 1/2 cups cubed cooked ham
1/2 cup grated Feta Cheese
1/2 of a yellow zucchini - chopped small
broccoli florrets
3 minced green onions
1/2 - 2/3 cup green peas fresh or frozen
1 large diced celery stalk
handful of fresh: Chives, Italian Flat Leaf Parsley, Basil - minced fine
2 finely minced garlic cloves
1 cup of Mayonnaise
2 tsp. Dijon Mustard
1/2 the juice of a lemon
salt and pepper to taste
Mix up the dressing in a bowl.  In another bowl, combine the cooked pasta, ham , veggies and herbs, then pour over the dressing and mix well.  Adjust salt and pepper to taste, refrigerate a few hours to incorporate the flavors.

Ina Gawne
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