Ingredients
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3 -4 cups dry spiral shaped pasta
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1 1/2 cups halved cherry tomatoes
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1 1/2 cups sliced fresh mushrooms (or use one 10-ounce can small whole mushrooms, very well drained)
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1/2 small red bell pepper, seeded and chopped
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2 -4 green onions, chopped (or use chopped red onion)
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1 1/2 cups prepared Italian salad dressing
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3/4-1 cup mayonnaise
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1/2 cup grated parmesan cheese
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3/4 cup cubed mozzarella cheese
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2 cups finely cubed ham
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fresh ground black pepper (to taste)
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salt (optional and to taste)
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4 -6 hard-boiled eggs, peeled and cut into wedges (or sliced)
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1/2 small green bell pepper, seeded and chopped
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1 (2 1/4 ounce) can sliced olives (choice of black or green)
Instructions
- Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
- Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade).
- After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all).
- Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
- In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
- Season with freshly ground black pepper and salt if desired (to taste) .
- Transfer to a lettuce-lined bowl.
- Place the egg wedges around the bowl.