| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Main dishes, Pasta-cold, Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(12 oz) lemon pepper penne pasta |
| 1/2 |
pk |
(12 oz) tomato basil penne pasta |
| 1 |
lb |
Ham, diced |
| 1 |
lb |
Asparagus, cut in 1" pieces |
| 2 |
md |
Red bell pepper, seeded and chopped |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
|
|
Salt and white pepper, to taste |
INSTRUCTIONS
Prepare the pasta according to the cooking instructions on the package.
Cook each type separately to keep flavors distinct. Chill the pasta in a
colander under cold running water. Reserve enough cooking water from the
lemon pepper pasta to cook the asparagus. Chill the cooked asparagus. Toss
all together, adjusting the seasoning with salt and pepper.
NOTES : I used smoked turkey rather than ham.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by JoAnn
<joannr@pclink.com> on Jul 02, 1997
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