SHRIMP, HAM, PENNE PASTA SALAD WITH DILLED VINAIGRETTE

By Marinel

This is a crowd pleaser. Holds up well for a couple of days.

Ingredients

• 8 ounces penne or rotini pasta
• 1/2 pound cooked, diced shrimp
• 1/2 pound ham steak, cooked and julienned
• 2 hard cook eggs, chopped
• 1 small red onion, thinly sliced
• 1/2 cup sliced ripe olives
• 1 cucumber, peeled and seeded, and sliced
• 1 recipe dill vinaigrette

Preparation

Step 1

1. Cook Pasta until al dente, drain,, rinse with cold water and drain again.

2. Toss with 1 tablespoon olive oil and refrigerate while preparing remaining ingredients.

3. Add shrimp, ham, eggs, onion, cucumber
olives, and the dill vinaigrette to the pasta. Toss well and serve lightly chilled.

DILLED VINAIGRETTE

1/2 olive oil or half olive and half salad oil

3 tablespoons white wine vinegar

1 tablespoon Dijon-style mustard

1/2 teaspooon salt

1/4 teaspoon sugar

3 tablespoons snipped fresh dill

In a small bowl whisk together the vinegar, mustard, salt, pepper and sugar.

Add the oil and the dill and whisk until will incorporated.

Makes about 3/4 cup.