How To make Ham and Artichoke Heart Pasta Salad
2 1/2 c Penne
2 c Green beans; chopped
1 lg Tomato
1 Sweet red pepper
6 Green onions
6 oz Marinated artichoke hearts
1/2 lb Cooked ham; in long pieces
Pepper 2 tb Parsley; fresh,chopped
DRESSING:
1/4 c Cider vinegar
1 tb Grainy mustard
2 ts Dijon mustard
1 cl Garlic; minced
1/2 ts Salt
1/2 c Olive oil
In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and rinse under cold water; drain again and place in large bowl. Meanwhile, coarsely chop tomato. Seed and halve red pepper crosswise; cut into thin strips. Slice green onions. Drain artichoke hearts, reserving 1 tbsp marinade; cut hearts in half. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture. Dressing: In small bowl, whisk together vinegar, grainy and Dijon mustards, garlic and salt; gradually whisk in oil. Whisk in reserved marinade. Toss gently with pasta mixture. Season with pepper to taste. Garnish with parsley.
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2-3 tbsps melted butter
1diced onion
2 cloves minced garlic
2 tsps italian herb paste
8 oz chopped artichoke hearts
AP Seasoning & Red pepper flakes
2 tbsps flour
1/2 cup white wine
2 cups heavy cream
8 oz room temp cream cheese
1 cup grated parm
2 cups mozzarella
4-5 cups spinach
1 lb rigatoni
diced parsley
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