Ingredients
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1 lb macaroni, cooked and cooled (or other preferred pasta)
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1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
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1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
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1 lb frozen green beans, cut in 1-inch pieces
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4 -6 hard-cooked eggs, chopped
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12 ounces marinated artichoke hearts, drained and chopped
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1/4 cup cider vinegar
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1/4 cup olive oil or 1/4 cup canola oil
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1/4-1/2 cup mayonnaise
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1/2 teaspoon italian seasoning
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1/4 cup minced sweet onion
Instructions
- Mix all salad ingredients together in a large bowl.
- Whisk dressing ingredients together until smooth and well-blended.
- Toss salad ingredients with dressing until well-blended.
- Let sit, refrigerated, at least 4-6 hours, preferably overnight.
- Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
- Note: It is not necessary to thaw the frozen veggies if making it the night before.
- Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.