INGREDIENTS

1. 1 (16 ounce)boxorzo pastaor pipettespastaor bow tie pasta
2. 1 (8 ounce)bottlebalsamic vinaigrette
3. 2cups choppedham
4. 2largetomatoes, chopped and seeded
5. 2cups lightly steamedasparagus
6. 1cup choppedblack olives
7. 1/2 choppedyellow pepper
8. 1largecarrot, shredded
9. 2cups shreddedsmoked gouda cheese

DIRECTIONS

1. clean and chop all veggies.
2. boil pasta till al dente.
3. add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
4. drain pasta/veggies and rinse in cold water to stop cooking.
5. add all veggies to pasta and mix.
6. add ham.
7. pour balsamic viniagrette onto the pasta and mix—-you can use less than the whole bottle but i prefer mine”soupy”.
8. serve immediatly with the gouda sprinkled over the top.